Lemon Herb Cod Asparagus (Printable)

A vibrant meal with cod fillets and asparagus roasted with lemon and fresh herbs.

# What You'll Need:

→ Fish

01 - 4 cod fillets (about 5 oz each), skinless
02 - 1 tablespoon olive oil
03 - 1 teaspoon lemon zest
04 - 2 tablespoons fresh lemon juice
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper

→ Vegetables

10 - 1 lb asparagus, trimmed
11 - 1 tablespoon olive oil
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Garnish

14 - Lemon slices, for serving
15 - Extra chopped parsley or dill (optional)

# How-To Steps:

01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Place asparagus on one side of the sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Toss to coat and spread in a single layer.
03 - In a small bowl, mix 1 tablespoon olive oil, lemon zest, lemon juice, minced garlic, parsley, dill, 1 teaspoon salt, and ½ teaspoon pepper.
04 - Pat cod fillets dry. Place fillets on the other side of the sheet pan. Brush the fillets generously with the lemon-herb mixture.
05 - Bake for 15–18 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
06 - Garnish with lemon slices and additional herbs if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The cod stays incredibly moist while developing this gorgeous golden crust that tastes like something from a restaurant
  • Cleanup is literally just one pan and maybe a cutting board and a bowl
  • The lemon herb sauce comes together in seconds but makes the whole kitchen smell amazing
02 -
  • Dont marinate the cod for more than 15 minutes because the acid will start to cook the fish and change the texture
  • Thinner asparagus spears might need to come out 2 minutes early so they dont get mushy while the fish finishes
  • If your cod fillets are very thick, give them an extra 3 to 5 minutes but watch closely so they dont dry out
03 -
  • Preheat your sheet pan along with the oven for a head start on that golden crust
  • Let the fish rest for 3 minutes before serving so the juices redistribute

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