Roasted Cod with Asparagus
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Roasted Cod with Asparagus is a straightforward weeknight dinner combining delicate white fish with fresh spring vegetables. Cod fillets are roasted alongside tender asparagus, finished with garlic, lemon, thyme and parsley, then enriched with olive oil and butter. Taking just 15 minutes to prepare and 25 minutes to cook, this dish suits anyone seeking a quick, flavourful meal that feels restaurant quality without the fuss.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 1 poundfresh asparagus(woody ends trimmed)
- 3 tablespoonsextra virgin olive oil
- 3 tablespoonsunsalted butter(softened)
- 1fresh lemon(zested and juiced)
- 2garlic cloves(minced)
- 1 tablespoonfresh thyme(finely chopped)
- 1 tablespoonfresh parsley(finely chopped)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ⅛ teaspoonred pepper flakes
Detail level
Instructions
- 1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Tip: Pat the cod completely dry before cooking to ensure a better texture and prevent steaming.
- 2
Toss the trimmed asparagus with 1 tablespoon of olive oil, half the salt, and a pinch of black pepper. Spread in a single layer on the prepared baking sheet.
Tip: Use fresh asparagus for the best flavor and texture; thicker spears work better for roasting.
- 3
Make the herb butter by whisking together softened butter, minced garlic, lemon zest, fresh thyme, parsley, and remaining black pepper in a small bowl until combined.
Tip: Prepare the herb butter while the oven preheats to save time during cooking.
- 4
Arrange the cod fillets on the baking sheet around the asparagus, leaving some space between each piece. Brush the cod with the remaining 2 tablespoons of olive oil and season with remaining salt.
Tip: Don't overcrowd the pan; space helps everything roast evenly rather than steam.
- 5
Roast in the preheated oven for 12-15 minutes, until the cod is opaque throughout and flakes easily with a fork.
Tip: Check the thickest part of the cod; it should have just lost its translucency.
- 6
Remove from the oven and immediately top each cod fillet with a generous dollop of the herb butter, allowing it to melt over the fish and asparagus.
Tip: The residual heat will melt the butter beautifully and infuse the dish with herbal flavors.
- 7
Drizzle the lemon juice over everything and sprinkle with red pepper flakes for a subtle heat contrast. Serve immediately while still warm.
Tip: Fresh lemon juice added at the end brightens all the flavors without cooking off.
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