Name: Lemon garlic cod and asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz cod fillets, patted dry; 5 oz asparagus, trimmed; 5 oz Yukon Gold potato, cut into 1/2-inch wedges; 1 tsp olive oil; 2 cloves garlic, minced; 2 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

326 calories

Protein: 37g; 44% of calories
Carbs: 32g; 38% of calories
Fat: 7g; 18% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat the 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 10 minutes while you prepare the remaining ingredients.
In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, salt, and pepper.
When the potatoes have roasted, push them to one side of the pan. Place the cod fillets and asparagus on the other side. Drizzle the lemon garlic mixture over the fish and asparagus. Roast for 10 to 12 minutes until the vegetables are tender and the fish is opaque in the center. Done when opaque in the center and flakes easily, 145°F.
Garnish the cod and vegetables with chopped parsley.

Nutrition

Ingredients

Instructions

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