Name: Lemon Herb Roasted Cod with Asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 6-ounce fillets Cod fillets; 1 pound Asparagus; 2 tablespoons Olive oil; 2 tablespoons Unsalted butter, melted; 1 large Lemon; 3 cloves Garlic, minced; 2 tablespoons Fresh parsley, chopped; 1 teaspoon Dried oregano; 0.5 teaspoon Kosher salt; 0.25 teaspoon Black pepper

"This elegant yet simple sheet pan dinner features flaky cod fillets and vibrant asparagus roasted to perfection. Infused with fresh lemon, garlic, and Mediterranean herbs, it is a light, healthy meal that delivers restaurant-quality flavor with minimal cleanup."

Ingredients

Qty	Item
4 6-ounce fillets 680 g	Cod fillets
1 pound 450 g	Asparagus
2 tablespoons 30 ml	Olive oil
2 tablespoons 30 g	Unsalted butter, melted
1 large 1 whole	Lemon
3 cloves 15 g	Garlic, minced
2 tablespoons 8 g	Fresh parsley, chopped
1 teaspoon 2 g	Dried oregano
0.5 teaspoon 3 g	Kosher salt
0.25 teaspoon 1 g	Black pepper

How to Make Lemon Herb Roasted Cod with Asparagus

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

Trim the woody bottom ends off the asparagus. Place the asparagus on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Toss to coat and spread them toward the edges of the pan.

Pat the cod fillets dry with paper towels to ensure a good roast. Place the fillets in the center of the baking sheet.

In a small bowl, whisk together the melted butter, remaining 1 tablespoon of olive oil, minced garlic, lemon zest, juice from half the lemon, chopped parsley, and dried oregano.

Drizzle the herb butter mixture evenly over the cod fillets and the asparagus. Top each piece of fish with a thin slice of the remaining lemon half.

Roast in the preheated oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.

Garnish with extra fresh parsley if desired and serve immediately.

·
Always pat your fish completely dry before seasoning; moisture on the surface will steam the fish rather than roast it.
·
Choose asparagus spears of medium thickness so they finish cooking at the exact same time as the cod fillets.
·
For an extra flavor punch, add a pinch of red pepper flakes to the herb butter mixture.
·
Check the internal temperature of the cod with a meat thermometer; it is perfectly cooked at 145°F (63°C).

Frequently Asked Questions

Can I use frozen cod for this recipe?

Yes, but ensure the fillets are completely thawed in the refrigerator overnight and patted very dry before cooking.

What can I substitute for cod?

Any firm white fish works well, such as halibut, sea bass, or haddock. Adjust cooking time slightly based on thickness.

Is this recipe keto-friendly?

Absolutely. This dish is naturally low in carbohydrates and high in healthy fats and protein, making it perfect for a ketogenic diet.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F to avoid drying out the fish.

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