Baked Lemon Herb Cod (Print View)

Flaky cod baked with fresh lemon and herbs, paired with roasted asparagus and cherry tomatoes.

# What You’ll Need:

→ Fish

01 - 4 cod fillets (5.3 oz each), skinless and boneless
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon fresh thyme leaves
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Vegetables

09 - 1 bunch asparagus (14 oz), trimmed
10 - 8.8 oz cherry tomatoes, halved
11 - 1 tablespoon olive oil
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper

→ Garnish

14 - Lemon wedges
15 - Extra fresh herbs

# Directions:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - Combine 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, parsley, thyme, salt, and pepper in a small bowl.
03 - Pat cod fillets dry with paper towels. Place on one side of prepared baking sheet. Brush lemon herb mixture evenly over fillets.
04 - Place asparagus and cherry tomatoes on opposite side of baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat.
05 - Bake for 16-18 minutes until cod flakes easily with a fork and asparagus is tender.
06 - Divide cod and vegetables among plates. Garnish with lemon wedges and fresh herbs. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one sheet, which means one pan to wash and zero excuses about cleanup.
  • The fish stays impossibly tender while the vegetables char just enough to taste like you actually know what you're doing.
  • It pulls together in under thirty minutes but feels like something you planned all day.
02 -
  • Don't skip drying the fish; excess moisture will steam instead of sear, and you'll miss that slight golden edge that makes it taste special.
  • All the components cook at different speeds, so grouping the fish on one side and vegetables on the other lets you manage things without fussing; if your vegetables are crisping faster, move them higher on the rack.
03 -
  • Buy cod from a good fishmonger if possible; ask when it came in and whether it was frozen or never frozen, because fresher fish is forgiving and tastes brighter.
  • If your asparagus spears are very thick, cut them in half lengthwise so they cook through in the time the fish needs.
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