Name: Lemon herb baked cod with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 oz Atlantic cod fillet, patted dry; 7 oz asparagus, trimmed; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 clove garlic, minced; 1 tbsp fresh parsley, chopped; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 cup white rice; 1/2 cup water; 1 oz lemon, cut into wedges

Nutrition

Per serving

467 calories

Protein: 48g; 40% of calories
Carbs: 52g; 43% of calories
Fat: 9g; 17% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Place the 1-inch-thick cod fillet and the asparagus on the pan, tucking any thin tail end of the fish under itself for even cooking. Whisk the olive oil, lemon juice, lemon zest, garlic, and half the salt and pepper in a small bowl. Drizzle the mixture over the cod and asparagus, tossing the asparagus to coat. Bake for 12 to 15 minutes. Done when flakes easily and opaque in the center, 145°F.
While the oven preheats and the fish begins to bake, add the rice, water, and the remaining salt to a small saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
Fluff the rice with a fork and plate it alongside the cod and asparagus. Spoon any remaining juices from the pan over the fish. Garnish with fresh parsley and serve with lemon wedges for squeezing.

Nutrition

Ingredients

Instructions

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