Baked Cod with Vegetables

This is the perfect sheet pan recipe for a busy weeknight. Bonus, low in carbs and high in nutrients!
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Time 25 minutes
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

  • 1 lb Asparagus , ends trimmed
  • 1 lb Tomato, preferably cherry, halved
  • 1 lb Cod, fillet, skinless, rinsed and patted dry 
  • 2 tbsp Lemon juice
  • 1 tsp Lemon zest
  • ¼ cup Parmesan cheese, grated
  • To taste Salt
  • To taste Black pepper, freshly ground

METHOD

  • Preheat oven to 190°C / 375°F. Line a baking sheet with parchment paper.
  • In a large bowl, toss asparagus and tomatoes with olive oil; spread on prepared baking sheet. Place cod fillets on top.
  • Brush the cod with lemon juice and sprinkle with lemon zest. Sprinkle with Parmesan cheese, salt and black pepper.
  • Bake in preheated oven until cod flakes easily with a fork, about 12 to 15 minutes. Serve.

NOTES

  • If you can’t find cod, use a different white fish like tilapia or halibut
  • If desired, serve with rice or another grain of your choice 
  • Use the thinnest asparagus you can find. Otherwise, it will take longer to cook
  • If asparagus is not in season where you live, try using broccolini or green beans instead
  • Add a couple pinches of red pepper flakes if you like a hint of spiciness