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Lemon Herb Baked Cod with Parmesan Asparagus

Lemon Herb Baked Cod with Parmesan Asparagus

Dinner
Prep Time
15min
Cook Time
25min
Servings
4
Calories
342
Chef's Note

For the best results, choose cod fillets of similar thickness so they cook evenly. If you prefer a gluten-free option, replace panko with gluten-free breadcrumbs or crushed almonds. The key to perfectly cooked cod is to not overcook it - it's done when it just turns opaque and flakes easily with a fork.

Tags
seafood
cod
asparagus
baked
healthy
high-protein
low-carb
weeknight dinner
gluten-free option
dairy
Ingredients

  • 1.5 pounds cod fillets

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon lemon zest

  • 4 tablespoons olive oil

  • 1 tablespoon fresh thyme leaves

  • 2 tablespoons fresh parsley, chopped

  • 1 tablespoon fresh dill, chopped

  • 2 cloves garlic, minced

  • 1 pound asparagus, trimmed

  • 1/3 cup grated Parmesan cheese

  • 1/4 cup panko breadcrumbs

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons butter, melted

  • 1 teaspoon Dijon mustard

Instructions
  • 1

    Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, mix 2 tablespoons of olive oil with 2 tablespoons of lemon juice, lemon zest, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 3

    Pat the cod fillets dry with paper towels and place them on one side of the prepared baking sheet. Brush the fish with the lemon herb mixture, ensuring they're well coated.

  • 4

    In a separate bowl, toss the asparagus with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange the asparagus on the other side of the baking sheet.

  • 5

    In a small bowl, combine the grated Parmesan cheese, panko breadcrumbs, melted butter, and 1 tablespoon of chopped parsley. Mix well.

  • 6

    Sprinkle the Parmesan mixture evenly over the asparagus.

  • 7

    In another small bowl, mix the remaining 1 tablespoon of lemon juice with Dijon mustard, then brush over the cod fillets.

  • 8

    Sprinkle the cod with the fresh thyme, dill, and remaining parsley.

  • 9

    Bake in the preheated oven for 15-18 minutes, or until the cod flakes easily with a fork and the asparagus is tender with crispy Parmesan topping.

  • 10

    Remove from oven and let rest for 2-3 minutes before serving. Garnish with additional lemon wedges if desired.

Nutrition Information (per serving)
342
Calories
38g
Protein
12g
Carbs
16g
Fat
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