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Lemon Herb Butter Cod with Asparagus and Tomatoes
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.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
2
Calories:
469
kcal
Author:
Lyuba Brooke
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
US Customary
-
Metric
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.)
Nutrition
Calories:
469
kcal
|
Carbohydrates:
19
g
|
Protein:
47
g
|
Fat:
25
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
158
mg
|
Sodium:
321
mg
|
Potassium:
1698
mg
|
Fiber:
7
g
|
Sugar:
8
g
|
Vitamin A:
3256
IU
|
Vitamin C:
68
mg
|
Calcium:
127
mg
|
Iron:
7
mg