One-Pan Lemon Herb Cod with Asparagus
Looking for a weeknight dinner that’s fresh, flavorful, and ready in less than 30 minutes? This One-Pan Lemon Herb Cod with Asparagus is the perfect solution.
Equipment
- 1 Baking sheet or sheet pan
- 1 Parchment paper or aluminum foil
- 1 Small bowl (for sauce)
- 1 Pastry brush or spoon
Ingredients
- 1 pieces large cod fillets (about 6 oz each)
- 1 bunch fresh asparagus, trimmed
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 2 pieces garlic cloves, minced
- 1 piece Juice and zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs (or mix of thyme, parsley, oregano)
- 1 bunch Optional garnish: fresh parsley, lemon wedges
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Sauce: In a small bowl, whisk together olive oil, melted butter, lemon juice, lemon zest, minced garlic, salt, pepper, and Italian herbs.
- Arrange the Ingredients: Place cod fillets in the center of the sheet pan and arrange asparagus around them. Brush or spoon the lemon butter mixture over the fish and vegetables.
- Bake: Bake for 12–15 minutes, until cod flakes easily with a fork and asparagus is tender-crisp.
- Garnish & Serve: Remove from oven, drizzle any pan juices over the fish, and garnish with fresh parsley and lemon wedges. Serve immediately.
Notes
- Use fresh cod for best flavor and texture (but frozen fillets work fine if thawed).
- Avoid overcooking — cod is done when it flakes easily with a fork.
- For extra richness, drizzle with more melted butter right before serving.
- Swap asparagus for broccolini or green beans when not in season.
- Add a sprinkle of Parmesan cheese over the asparagus for a savory finish.