Name: Roasted cod with lemon and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 9 oz cod fillets, patted dry; 7 oz asparagus, trimmed; 3/4 medium russet potato, cut into half-inch cubes; 3/4 lemon, thinly sliced into rounds; 2 3/4 tsp extra virgin olive oil; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

485 calories

Protein: 48g; 37% of calories
Carbs: 48g; 37% of calories
Fat: 14g; 25% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato cubes with half the olive oil and a pinch of salt and pepper. Spread them into a single layer and roast for 15 minutes.
While the potatoes roast, toss the asparagus with the remaining oil, garlic powder, and another pinch of salt and pepper. Move the potatoes to one side of the pan. Place the cod fillets on the empty side and season with the remaining salt and pepper. Top the cod with lemon slices.
Add the asparagus to the pan. Roast for 12 to 15 minutes until the potatoes are golden, the asparagus is tender, and the cod is opaque and flakes easily. Done when flakes easily and opaque in the center, 145°F.

Nutrition

Ingredients

Instructions

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