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Healthy Herb-Crusted Baked Cod Recipe with Roasted Asparagus and Charred Lemon

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A fresh, vibrant, and easy-to-make baked cod dish with a fragrant herb crust, roasted asparagus, and smoky charred lemon, perfect for a healthy and satisfying meal.

Ingredients

Scale
  • Fresh parsley, finely chopped (about 1/4 cup)
  • Fresh thyme leaves, stripped from stems (2 tablespoons)
  • Fresh dill, chopped (2 tablespoons)
  • Garlic, minced (2 cloves)
  • Olive oil (2 tablespoons) – extra virgin recommended
  • Lemon zest (from 1 lemon)
  • Salt and freshly ground black pepper, to taste
  • Cod fillets, skinless and boneless (4 fillets, about 6 ounces or 170 grams each)
  • Olive oil (1 tablespoon) for drizzling
  • Fresh lemon juice (from 1/2 lemon)
  • Asparagus spears, trimmed (1 pound or 450 grams)
  • Olive oil (1 tablespoon)
  • Sea salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 lemon, halved crosswise

Instructions

  1. Preheat your oven to 400°F (200°C). While it warms up, prepare your ingredients (about 5 minutes).
  2. In a medium bowl, combine parsley, thyme, dill, minced garlic, olive oil, lemon zest, salt, and pepper. Stir until it forms a slightly wet, spreadable mixture.
  3. Pat the cod fillets dry with paper towels. Drizzle with olive oil and rub fresh lemon juice over each fillet.
  4. Spread the herb mixture evenly over the top of each cod fillet, pressing gently so it adheres.
  5. Arrange the cod on a baking sheet, leaving space between each fillet. Place the trimmed asparagus spears alongside the cod. Drizzle asparagus with olive oil, sprinkle with salt and pepper, and toss gently to coat.
  6. Place lemon halves cut-side down on the baking sheet near the asparagus.
  7. Bake everything in the preheated oven for 12–15 minutes until the cod flakes easily with a fork and the asparagus is crisp-tender with slight browning.
  8. Check halfway through and rotate the tray if your oven has hot spots. If the lemon isn’t charred enough, broil for 1–2 minutes at the end, watching carefully.
  9. Remove from oven and let the fish rest for 2 minutes. Serve with a squeeze of the charred lemon over everything.

Notes

Patting the cod dry helps the herb crust stick better and prevents sogginess. Use fresh herbs for best flavor. Don’t overbake the cod to keep it moist. Rotate the tray halfway through baking for even cooking. Char lemons carefully to avoid burning. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.

Nutrition

Keywords: baked cod, herb crust, roasted asparagus, charred lemon, healthy fish recipe, quick dinner, gluten-free, dairy-free

Find it online: https://freshforkful.com/healthy-herb-crusted-baked-cod-recipe-with-roasted-asparagus-and-charred-lemon/