Description
of cod, this recipe can easily be adapted using other white fish like tilapia or haddock. Enjoy this healthy, vibrant dish that’s perfect for a quick weeknight dinner or a special occasion!
Ingredients
Scale
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- 4 cod fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 lemon, zested and juiced
- 1 pound asparagus, trimmed
- 1 tablespoon butter
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Instructions
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- In a small bowl, combine the olive oil, minced garlic, salt, black pepper, paprika, lemon zest, and lemon juice.
- Place the cod fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, ensuring each fillet is well-coated.
- Cover the dish or seal the bag and refrigerate for at least 30 minutes.
- While the cod is marinating, prepare the asparagus. Rinse the asparagus under cold water and trim the tough ends.
- Toss the trimmed asparagus with a drizzle of olive oil, a pinch of salt, and a sprinkle of black pepper.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Remove the cod from the marinade and place the fillets on the prepared baking sheet.
- Bake the cod in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork.
- While the cod is baking, heat a large skillet over medium heat. Add the butter and let it melt.
- Once the butter is melted and bubbling, add the seasoned asparagus to the skillet. Sauté the asparagus for about 5-7 minutes, stirring occasionally.
- If you prefer your asparagus a bit more charred, increase the heat to medium-high for the last couple of minutes of cooking.
- Once the cod is done baking, remove it from the oven and let it rest for a minute.
- On each plate, place a cod fillet alongside a generous serving of sautéed asparagus.
- Sprinkle the chopped fresh parsley over the cod for a pop of color and freshness.
- This garlic cod with lemon asparagus pairs beautifully with a side of quinoa, rice, or a light salad.
- If you have any leftovers, store the cod and asparagus in an airtight container in the refrigerator.
- To reheat, place the cod and asparagus in a preheated oven at 350°F (175°C) for about 10 minutes.
- Make sure to choose fresh cod fillets for the best flavor and texture.
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Notes
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- Marinating the cod for up to 2 hours will enhance the flavors even more.
- Bending each asparagus stalk until it snaps naturally will remove the woody part.
- Preheating the oven to 400°F (200°C) is perfect for cooking the cod while keeping it moist and flaky.
- Leaving space between each cod fillet on the baking sheet ensures even cooking.
- For a more charred asparagus, increase the heat to medium-high for the last couple of minutes of cooking.
- Letting the cod rest for a minute after baking helps the juices redistribute throughout the fish.
- Sprinkling chopped fresh parsley over the cod adds a pop of color and freshness.
- This dish pairs beautifully with a side of quinoa, rice, or a light salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating in a preheated oven at 350°F (175°C) for about 10 minutes is recommended.
- Choosing fresh cod fillets is essential for the best flavor and texture.
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- Prep Time: 10 minutes
- Cook Time: 17 minutes