Sheet Pan Lemon Herb Cod with Asparagus
Make a quick, healthy dinner with this simple recipe for cod fillets and asparagus baked together on one sheet pan using lemon and fresh herbs.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4 (6 ounce) cod fillets, about 1 inch thick
- 1 pound fresh asparagus, trimmed
- 3 tablespoons olive oil, divided
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 lemon, thinly sliced
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- In a small bowl, mix 2 tablespoons of olive oil, thyme, rosemary, salt, pepper, and minced garlic.
- Place the trimmed asparagus on one side of the prepared baking sheet. Drizzle the asparagus with the remaining 1 tablespoon of olive oil and toss to coat. Spread the asparagus into a single layer.
- Place the cod fillets on the other side of the baking sheet. Brush the herb and garlic mixture evenly over the top of each cod fillet.
- Arrange a few thin lemon slices on top of each cod fillet.
- Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork. Cooking time depends on fillet thickness.
- Remove the pan from the oven. Sprinkle the fresh chopped parsley over the fish and asparagus before serving immediately.
Notes
- To keep the cod moist, do not overcook it. Check for doneness at the 12-minute mark.
- If your asparagus spears are very thick, toss them with the oil mixture first and give them a 5-minute head start in the oven before adding the fish.
- You can substitute fresh dill or oregano for the dried thyme and rosemary if you prefer.
Nutrition
- Serving Size: 1 fillet and 1/4 of asparagus
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 30
- Cholesterol: 65