Roasted Cod with Asparagus
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 40 minutes and tastes like you spent hours in the kitchen. Cod is such a mild, flaky fish that pairs beautifully with roasted asparagus and a simple garlic butter sauce. What I love most is that cod is packed with protein and omega 3 fatty acids, making it wonderful for your heart and brain. The best part? Everything roasts on one sheet pan, which means minimal cleanup and maximum flavor. Fresh lemon and thyme brighten up every bite without any fussy techniques.
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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