Lemon Herb Cod and Asparagus (Printable version)

Flaky cod and asparagus roasted with lemon and fresh herbs on one sheet pan for a quick, healthy dinner.

# What you 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 make it:

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 tips:

01 -
  • Everything cooks on one pan so cleanup is practically nonexistent
  • The cod stays incredibly moist thanks to that lemon herb blanket
  • Asparagus gets those crispy charred edges while staying tender inside
  • Twenty eight minutes from start to finish on busy weeknights
02 -
  • Overcooked cod becomes rubbery and sad, pull it when it just turns opaque throughout
  • Thinner asparagus spears cook faster than thick ones, so sort them by size if possible
  • The lemon mixture can be made ahead and refrigerated for up to two days
03 -
  • Room temperature fish cooks more evenly than cold straight from the fridge
  • Let the sheet pan cool slightly before serving so those juices thicken slightly

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