Name: Baked cod with lemon potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz cod fillet, patted dry; 6 oz Yukon Gold potatoes, sliced into 1/4-inch rounds; 3.5 oz asparagus, trimmed; 1 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 tsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp dried parsley

Nutrition

Per serving

319 calories

Protein: 28g; 34% of calories
Carbs: 36g; 43% of calories
Fat: 9g; 23% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried parsley, salt, and pepper.
Place the potato rounds on a half-sheet pan. Drizzle with half of the lemon-garlic oil and toss to coat. Arrange in a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. Place the cod fillet and asparagus on the other side. Drizzle the remaining oil mixture over the fish and asparagus. Roast for 12 minutes until the fish is opaque and the vegetables are tender. Done when flakes easily and is opaque in the center, 145°F.
Remove the pan from the oven. Let the fish rest for 2 minutes before serving.

Nutrition

Ingredients

Instructions

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