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!
Author:Maria
Prep Time:10 minutes
Cook Time:17 minutes
Total Time:42 minutes
Yield:4 servings 1x
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.