Name: Roasted cod with asparagus and potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Atlantic cod fillet, patted dry; 6 oz Yukon Gold potato, cut into 1/2-inch wedges; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 1/2 tsp dried parsley; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

422 calories

Protein: 46g; 42% of calories
Carbs: 39g; 35% of calories
Fat: 11g; 23% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F. On a half-sheet pan, toss the potato wedges with half the olive oil and a pinch of salt. Roast for 15 minutes.
While the potatoes roast, whisk the remaining olive oil, lemon juice, dried parsley, garlic powder, salt, and pepper in a small bowl. Coat the cod fillet in the herb mixture.
Push the potatoes to one side of the pan. Add the asparagus and the cod fillet. Roast until the asparagus is tender and the cod flakes easily with a fork, about 12 to 15 minutes. Done when opaque and flakes easily, 145°F.
Transfer the roasted cod, asparagus, and potato wedges to a plate. Drizzle any remaining pan juices over the fish.

Nutrition

Ingredients

Instructions

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