Baked Lemon Herb Cod (Printable Version)

Flaky cod baked with lemon and herbs, served alongside roasted asparagus and cherry tomatoes for a fresh meal.

# What You Need:

→ Fish

01 - 4 cod fillets (5.3 oz each), skinless and boneless
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper

→ Vegetables

09 - 1 bunch asparagus (14 oz), trimmed
10 - 8.8 oz cherry tomatoes, halved
11 - 1 tablespoon olive oil
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper

→ Garnish

14 - Lemon wedges
15 - Extra fresh herbs

# Steps:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, combine 2 tablespoons olive oil, lemon zest and juice, minced garlic, parsley, thyme, salt, and pepper.
03 - Pat cod fillets dry with paper towels. Place them on one side of the prepared baking sheet. Brush the lemon herb mixture evenly over the fillets.
04 - Place asparagus and cherry tomatoes on the other side of the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat.
05 - Bake for 16 to 18 minutes, or until the cod flakes easily with a fork and the asparagus is tender.
06 - Divide the cod and vegetables among plates. Garnish with lemon wedges and extra herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks together on one sheet, which means minimal cleanup and maximum flavor as the vegetables catch the herb oil drippings.
  • You get restaurant-quality fish that's flaky and moist without any fussy techniques or special equipment.
  • It's ready in under 30 minutes, making it perfect for weeknight dinners when you refuse to compromise on nutrition or taste.
02 -
  • Cod fillets cook faster than you might expect, so don't walk away from the oven during those last few minutes; overcooked fish becomes rubbery and disappointing, while properly cooked cod is silky and practically melts in your mouth.
  • The size and thickness of your fillets matter more than you'd think for cooking time, so if yours are noticeably thicker or thinner than average, adjust your baking time up or down by a couple of minutes accordingly.
03 -
  • Don't skip patting the fish completely dry; this tiny extra step is what separates flaky, delicate cod from mushy, steamed fish.
  • If your asparagus spears are particularly thick, cut them in half lengthwise so they cook at the same rate as thinner ones, ensuring even texture throughout.
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