Baked Lemon Herb Cod (Print View)

Tender cod baked with lemon and herbs, paired with roasted asparagus and juicy cherry tomatoes.

# Components:

→ Fish

01 - 4 cod fillets, 5.3 ounces each, skinless and boneless
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper

→ Vegetables

09 - 1 bunch asparagus, 14 ounces, trimmed
10 - 8.8 ounces cherry tomatoes, halved
11 - 1 tablespoon olive oil
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper

→ Garnish

14 - Lemon wedges
15 - Extra fresh herbs

# Method:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a small bowl, whisk together 2 tablespoons olive oil, lemon zest and juice, minced garlic, parsley, thyme, salt, and pepper until well combined.
03 - Pat cod fillets dry with paper towels. Arrange on one side of the baking sheet and brush lemon herb mixture evenly over each fillet.
04 - Place asparagus and cherry tomatoes on the opposite side of the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss gently to coat.
05 - Bake for 16 to 18 minutes until cod flakes easily with a fork and asparagus is tender-crisp.
06 - Divide cod and vegetables among four plates. Garnish with lemon wedges and fresh herbs. Serve immediately.

# Expert Advice:

01 -
  • The whole meal finishes in under 30 minutes without making you feel like you skipped corners.
  • One pan means less cleanup, which honestly changes everything on a busy night.
  • The cod stays impossibly tender while the vegetables caramelize just enough to taste like you actually tried.
  • It feels restaurant-quality but tastes like home cooking at its best.
02 -
  • Overcooked cod becomes fibrous and dry, so err on the side of slightly underdone because carryover cooking will finish it as it rests on the warm plate.
  • Pat your fish completely dry before cooking or the exterior stays pale and steams rather than developing any golden color.
  • Don't mix your cod and vegetables until the very end of cooking because the fish releases moisture that can make the asparagus soggy if they sit together too long.
03 -
  • Arrange your baking sheet so the cod and vegetables don't actually touch until the very end, preventing steam from making anything soggy.
  • Use a instant-read thermometer if you're nervous about doneness: cod is perfect at 63°C internal temperature, and checking takes the guesswork out completely.
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