Baked Lemon Herb Cod (Printable version)

Flaky cod baked with lemon and herbs, paired with roasted asparagus and cherry tomatoes for a healthy 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, approximately 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

# How to Make It:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - In a small bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, fresh parsley, thyme, salt, and black pepper until well combined.
03 - Pat cod fillets dry with paper towels. Arrange on one side of the prepared baking sheet. Brush the lemon herb mixture evenly over each fillet.
04 - Arrange asparagus and halved cherry tomatoes on the opposite side of the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat evenly.
05 - Bake for 16 to 18 minutes until cod flakes easily with a fork and asparagus is tender-crisp.
06 - Divide cod fillets and roasted vegetables among four plates. Garnish with lemon wedges and additional fresh herbs. Serve immediately.

# Expert Advice:

01 -
  • Dinner is actually ready in under 30 minutes, which means weeknight cooking that doesn't feel like a chore.
  • Everything cooks together on one sheet, so cleanup is remarkably painless and your kitchen stays relatively calm.
  • The fish stays incredibly moist while the vegetables get those crispy, golden edges that make you reach for seconds.
  • It's naturally gluten-free and low-carb, so it works whether you're cooking for yourself or managing different dietary needs at the table.
02 -
  • Don't skip patting the fish dry—I learned this the hard way when I served soggy fillets and felt genuinely embarrassed.
  • Check your oven temperature with an actual thermometer if you suspect it runs hot or cold, because even a few degrees changes whether the fish stays tender or turns rubbery.
  • Arrange the vegetables around the fish rather than under it, so they get direct heat and actually roast instead of steaming.
03 -
  • Buy the fish as close to cooking time as possible—same-day is ideal, and ask your fishmonger about the catch date if the market will tell you.
  • Keep a microplane zester in your kitchen because fresh lemon zest changes everything about dishes like this, and it's faster than you'd think.
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