Baked Lemon Herb Cod (Printable Version)

Flaky cod with lemon, garlic, herbs, paired with roasted asparagus and cherry tomatoes in 30 minutes.

# What You'll Need:

→ Fish

01 - 4 cod fillets (5.3 oz 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
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Vegetables

09 - 1 bunch asparagus (about 14 oz), trimmed
10 - 8.8 oz cherry tomatoes, halved
11 - 1 tablespoon olive oil
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Garnish

14 - Lemon wedges
15 - Extra fresh herbs

# Directions:

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

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to relax before dinner arrives.
  • The lemon herb coating keeps the cod so moist and flavorful that you'll wonder why you ever ordered fish at restaurants.
  • It's naturally gluten-free and low-carb, so you don't have to explain or apologize for what you're serving.
02 -
  • Dry your cod fillets thoroughly before cooking—any surface moisture will prevent them from cooking evenly and will make the herb coating slide off instead of adhering.
  • Don't skip the parchment paper or greasing; it's the difference between a fish that stays put and one that sticks and tears when you try to serve it.
03 -
  • Make your lemon herb mixture a few hours ahead and let it sit so the garlic and herbs infuse the oil—it'll taste even more delicious when it hits the hot sheet.
  • If you're cooking for someone particular about their vegetables, you can roast the asparagus and tomatoes for 8 minutes first, then nestle the fish among them for the final 10 minutes so they're cooked to your exact liking.
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