Lemon Herb Butter Cod with Asparagus and Tomatoes Recipe
This easy, one-pan baked cod dish that will become one of your favorites after one bite. Easily made in 30 minutes with asparagus, tomatoes, and a tasty lemon-herb butter topping.
Servings: 2
Calories: 469kcal
Ingredients
- 1 lb cod fillets
- 1 bunch asparagus sprigs about 12
- 6 oz cherry tomatoes cut in half
- 4 tbsp butter salted
- 2 tbsp minced fresh parsley
- 1 lemon (zest and juice)
- 1 tsp garlic powder
- salt
- fresh cracked black pepper
Instructions
- Preheat the oven to 400℉ and lightly grease a rimmed baking sheet.
- Place cod fillet on the sheet and season it with some salt and pepper.
- Cut off white ends of asparagus and cut the springs in half. Cut tomatoes in half as well.
- Spread asparagus and tomatoes around the cod.
- Melt butter and mix in parsley, lemon, and garlic powder.
- Pour the butter mixture over cod and some over veggies.
- Bake cod and veggies for 18-22 minutes (depending on the thickness of cod.)
Notes
How To Tell If Fish Is Done: The most fool-proof way to tell if any of your meats are done is with an instant read digital meat thermometer. Safe fish temperature is 145°F.
If you don't have a meat thermometer handy, you can flake off one filet at the thicker end and peek inside. When it's done, it will flake easily and still be juicy inside. The flesh should be turned opaque all the way through the center as well.
If you don't have a meat thermometer handy, you can flake off one filet at the thicker end and peek inside. When it's done, it will flake easily and still be juicy inside. The flesh should be turned opaque all the way through the center as well.
Nutrition
Calories: 469kcal | Carbohydrates: 19g | Protein: 47g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 321mg | Potassium: 1698mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3256IU | Vitamin C: 68mg | Calcium: 127mg | Iron: 7mg