👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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2
On one side of the baking sheet, spread out the trimmed asparagus. Drizzle with 1/2 tablespoon of olive oil, season with 1/4 tsp salt and 1/8 tsp black pepper, and toss to coat evenly.
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3
Pat the cod fillets dry with paper towels. Season both sides with the remaining 1/4 tsp salt and 1/8 tsp black pepper.
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4
In a small bowl, whisk together the fresh lemon juice, chopped fresh dill, chopped fresh parsley, minced garlic, dried oregano, red pepper flakes (if using), and the remaining 1/2 tablespoon of olive oil.
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5
Place the seasoned cod fillets on the other side of the prepared baking sheet, next to the asparagus. Spoon the lemon herb dressing evenly over the cod fillets, ensuring each piece is well coated.
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6
Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender-crisp. Cooking time may vary slightly depending on the thickness of your cod.
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7
Carefully transfer the baked cod and asparagus to serving plates. Serve immediately, optionally with an extra squeeze of fresh lemon juice.
💡 Notes
For a little extra texture, you can broil the fish for the last 1-2 minutes, watching carefully to prevent burning. This recipe pairs wonderfully with a small side of quinoa or brown rice for a more complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though fresh is always best for fish.
🥗 Nutrition (per serving)
Calories
320 kcal
Protein
40g
Total Fat
10g
Saturated Fat
1.5g
Carbs
15g
Fiber
5g
Sugar
3g
Sodium
350mg
Cholesterol
80mg
