Baked Lemon Herb Cod (Printer View)

Flaky cod baked with lemon and herbs, served with vibrant asparagus and cherry tomatoes for a quick healthy meal.

# What You'll Need:

→ Fish

01 - 4 cod fillets, skinless and boneless, approximately 5.3 oz each
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 - Fresh herbs for garnish

# Method Steps:

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, parsley, thyme, salt, and 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 all surfaces of the fillets.
04 - Place asparagus and 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.
06 - Divide cod and vegetables among serving plates. Garnish with lemon wedges and additional fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • One sheet pan means one thing to wash, which feels like a small victory on a busy night.
  • The fish stays impossibly tender and flaky because it's baked gently alongside vegetables that release moisture and flavor.
  • Fresh lemon and herbs make everything taste like you spent hours in the kitchen when really you invested maybe fifteen minutes of actual work.
02 -
  • The biggest mistake is opening the oven door to peek—every time you do, you're letting heat escape and extending the cooking time, which dries out the fish.
  • Buy the cod on the same day you plan to cook it; even one extra day in the refrigerator changes the texture slightly, and fresh fish makes a visible difference in the final dish.
03 -
  • If your fish fillets are very thick, tent them loosely with foil for the first few minutes so the edges don't overcook while the center catches up.
  • Buy whole lemons and zest them yourself rather than using bottled zest—the oils are fresher and the flavor is noticeably brighter and less dusty.
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