Baked Lemon Herb Cod with Asparagus and Potatoes
A harmonious blend of citrusy lemon, aromatic herbs, and fresh seafood paired with earthy asparagus and hearty potatoes, creating a wholesome and delicious dish.
Ingredients
Main Ingredients
Seasonings and Herbs:
Instructions
Baking the Lemon Herb Cod
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Prep the Cod Fillets
Pat dry the cod fillets with paper towels and place them in a baking dish.This step ensures the cod bakes evenly and prevents excess moisture. -
Prepare the Lemon Herb Marinade
In a small bowl, mix 1 tablespoon olive oil, 2 tablespoons lemon juice, minced garlic, chopped parsley, dill, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Feel free to adjust the herb quantities to suit your taste preferences. -
Coat the Cod with Marinade
Pour the marinade over the cod fillets, making sure they are evenly coated.Marinating the cod enhances its flavor and keeps it moist during baking. -
Marinate the Cod
Cover the baking dish with plastic wrap and let the cod marinate in the fridge for at least 30 minutes.Longer marination time allows the flavors to penetrate the fish better. -
Bake the Cod
Preheat the oven to 375°F (190°C). Remove the plastic wrap and bake the cod for 15-20 minutes until it flakes easily with a fork.Avoid overcooking to keep the cod tender and juicy.
Roasting the Asparagus and Potatoes
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Prep the Vegetables
Trim the woody ends of the asparagus and cut the potatoes into bite-sized pieces.Uniform cutting ensures even cooking. -
Season the Vegetables
In a large mixing bowl, toss the asparagus and potatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and any additional desired herbs or spices.
Add a sprinkle of Parmesan cheese for extra flavor if you like. -
Roast the Vegetables
Spread the seasoned vegetables on a baking sheet in a single layer and roast in the oven at 400°F (200°C) for 20-25 minutes until tender and slightly crispy.Check and toss halfway through for even browning.
Serve and Enjoy
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Plate the Dish
Arrange the baked lemon herb cod, roasted asparagus, and potatoes on a serving platter.Garnish with fresh herbs and lemon wedges for a vibrant presentation. -
Serve Hot
Serve the dish hot and enjoy the flavorful combination of tender cod, zesty lemon, and earthy herbs.Pair with a crisp white wine or a refreshing lemonade for a perfect meal.
Nutrition Facts
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 299kcal
- % Daily Value *
- Total Fat 9.4g15%
- Cholesterol 65mg22%
- Sodium 739mg31%
- Total Carbohydrate 29.5g10%
- Dietary Fiber 3.3g14%
- Sugars 2.2g
- Protein 26.3g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For a crispy top on the cod, broil for the last 2-3 minutes.
- Substitute cod with other white fish like halibut or haddock.
- Add cherry tomatoes for an extra burst of flavor.
- To make it dairy-free, use olive oil instead of butter.
- Serve with a fresh green salad for a complete meal.
- Leftovers can be refrigerated for up to 2 days. Reheat gently to avoid overcooking the fish.
Enjoy and Share
After savoring the delicate flavors of the Baked Lemon Herb Cod with Asparagus and Potatoes, take a moment to appreciate the harmony of the herbs, the zing of the lemon, and the tender flakiness of the cod. This dish not only satisfies your taste buds but also warms your soul with each comforting bite. Consider pairing it with a crisp white wine to elevate the experience further. If you have leftovers, store them in an airtight container in the fridge for up to two days, but trust me, it's unlikely there will be any left! Don't hesitate to experiment with different herbs or vegetables to make this recipe your own. Share your feedback and culinary adventures with others to inspire a vibrant community of home chefs. Happy cooking!
Frequently Asked Questions
Bake the cod for 15-20 minutes or until it flakes easily with a fork.
Yes, you can use frozen asparagus, just make sure to thaw and pat it dry before baking.
You can substitute cod with haddock, halibut, or any other firm white fish.
No need to peel the potatoes, just scrub them well and cut into even pieces.
You can prepare the ingredients ahead but bake just before serving for the best taste and texture.
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
Herbs like thyme, oregano, or dill would complement the flavors beautifully.
Yes, this recipe is gluten-free as long as all ingredients used are certified gluten-free.
