Name: Lemon herb baked cod
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Atlantic cod fillet, 1-inch-thick, patted dry; 6 oz red potatoes, diced into half-inch pieces; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tbsp fresh parsley, chopped; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 3.5 oz asparagus, trimmed

Nutrition

Per serving

443 calories

Protein: 43g; 38% of calories
Carbs: 37g; 32% of calories
Fat: 16g; 30% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F. On a half-sheet pan, toss the diced potatoes with one third of the olive oil, half the salt, and half the pepper. Spread them in a single layer and roast for 15 minutes.
While the potatoes roast, whisk the remaining oil, lemon juice, minced garlic, and oregano in a small bowl. Season the cod with half the remaining salt and pepper. If the fillet has a thin tail, fold it under itself to ensure even cooking.
Move the potatoes to one side of the pan. Toss the asparagus with the remaining salt and pepper. Place the cod and asparagus on the other side of the pan, leaving space between everything so they roast rather than steam. Spoon the lemon mixture over the fish only. Bake for 10 to 13 minutes, checking at 10 minutes. Done when opaque and flakes at the thickest part, 145°F.
Remove the pan from the oven. Top the cod with the fresh parsley before plating.

Nutrition

Ingredients

Instructions

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