Spoon Simple
One-Pan Lemon Herb Baked Cod with Asparagus and Potatoes
Enjoy a light yet protein-rich dinner with minimal cleanup. This baked cod dish is infused with bright lemon and herb flavors, making it a healthy weeknight favorite.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — For the Baked Cod and Veggies
- 1.5 lbs cod fillets (about 4 fillets)
- 1 lb asparagus, trimmed
- 1 lb baby potatoes, halved or quartered
- 3 tbsp olive oil, divided
- 2 lemons, 1 sliced, 1 juiced
- 2 cloves garlic, minced
- 1 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- Salt and black pepper to taste
Instructions
- 1
Preheat and Prep Pan
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
Roast Potatoes
Toss the halved baby potatoes with 1 tbsp olive oil, salt, and pepper. Spread them in a single layer on one side of the baking sheet. Roast for 15 minutes.
- 3
Prepare Asparagus and Cod
While potatoes roast, toss the trimmed asparagus with 1 tbsp olive oil, salt, and pepper. In a small bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, minced garlic, dill, parsley, salt, and pepper. Pat the cod fillets dry and place them on the other side of the baking sheet.
- 4
Add Asparagus and Cod
After the potatoes have roasted for 15 minutes, add the asparagus to the baking sheet. Place the cod fillets on top of the asparagus. Spoon the lemon herb mixture over the cod fillets.
- 5
Bake Together
Return the baking sheet to the oven and bake for another 10-15 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender-crisp. Top with lemon slices during the last 5 minutes of baking if desired.
Nutrition per serving: 420 cal · 38g protein · 30g carbs · 18g fat · 7g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
