Cooking Lucid
Lemon Herb Baked Cod with Asparagus & Cherry Tomatoes
Flaky cod fillets baked with bright lemon, fresh herbs, tender asparagus, and juicy cherry tomatoes. This light and healthy meal comes together in minutes for a perfect weeknight dinner.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — For the Baked Cod
- 4 cod fillets (about 6 oz each)
- 1 bunch asparagus, trimmed
- 1 pint cherry tomatoes, halved
- 2 tbsp olive oil
- 1 lemon, half sliced, half juiced
- 2 cloves garlic, minced
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh dill
- Salt and black pepper to taste
Instructions
- 1
Preheat Oven & Prep Pan
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
Arrange Vegetables
In a bowl, toss the trimmed asparagus and halved cherry tomatoes with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Spread this mixture evenly onto one side of the prepared baking sheet.
- 3
Prepare Cod
Pat the cod fillets dry with paper towels. Place them on the other side of the baking sheet. Drizzle the remaining 1 tablespoon of olive oil over the cod. Sprinkle with fresh parsley, dill, salt, and pepper. Top each fillet with a slice of lemon.
- 4
Bake
Bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender-crisp. The cherry tomatoes will be softened and slightly burst.
- 5
Finish & Serve
Remove from oven. Squeeze fresh lemon juice over the cod and vegetables. Serve immediately.
Nutrition per serving: 380 cal · 40g protein · 15g carbs · 18g fat · 4g fiber
