Baked Cod with Lemon-Herb Butter and Roasted Asparagus
25min
35min
4
722
Chef's Note
For the best results, look for thick cod fillets of equal size to ensure even cooking. If you prefer a gluten-free option, substitute the panko breadcrumbs with crushed pork rinds or gluten-free breadcrumbs. The key to perfectly baked cod is to avoid overcooking - the fish should just barely flake when tested with a fork.
Tags
Ingredients
48 oz cod fillets
8 tbsp unsalted butter
3 tbsp fresh lemon juice
1 tbsp lemon zest
1/4 cup fresh parsley
2 tbsp fresh dill
1 tbsp fresh thyme leaves
4 cloves garlic
2 lbs asparagus
3 tbsp olive oil
2 tsp salt
1 tsp black pepper
1/2 cup white wine
2 tbsp capers
1 medium shallot
1 tbsp dijon mustard
1/2 cup panko breadcrumbs
1/4 cup parmesan cheese
1 lb baby potatoes
1/4 cup heavy cream
Instructions
- 1
Preheat oven to 400°F (200°C) and position racks in the upper and lower thirds of the oven.
- 2
Rinse 48 oz of cod fillets under cold water and pat dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
- 3
Mince 4 cloves of garlic and finely chop 1 medium shallot. Chop 1/4 cup fresh parsley, 2 tbsp fresh dill, and 1 tbsp fresh thyme leaves.
- 4
In a small saucepan over medium heat, melt 8 tbsp unsalted butter. Add half the minced garlic and cook for 1 minute until fragrant.
- 5
Remove butter from heat and stir in 2 tbsp lemon juice, 1 tbsp lemon zest, half the chopped herbs, and 2 tbsp capers. Set aside.
- 6
Wash and trim 2 lbs of asparagus. Place on a baking sheet, drizzle with 2 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Toss to coat evenly.
- 7
Wash 1 lb baby potatoes and cut into quarters. Toss with 1 tbsp olive oil, remaining garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on another baking sheet.
- 8
Place the potatoes on the lower rack of the oven and roast for 15 minutes.
- 9
Meanwhile, in a small bowl, combine 1/2 cup panko breadcrumbs, 1/4 cup grated parmesan cheese, and the remaining herbs.
- 10
Place the cod fillets in a large baking dish. Pour half of the lemon-herb butter over the fish, then sprinkle with the breadcrumb mixture.
- 11
After the potatoes have roasted for 15 minutes, add the asparagus to the upper rack and place the fish on the middle rack. Roast everything for 15-20 minutes until the fish flakes easily and the vegetables are tender.
- 12
While everything is roasting, return the remaining lemon-herb butter to low heat. Add 1/2 cup white wine, 1 tbsp dijon mustard, and the chopped shallot. Simmer for 5 minutes until slightly reduced.
- 13
Stir in 1/4 cup heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly. Season with remaining salt and pepper if needed.
- 14
Remove everything from the oven. Plate each serving with cod, asparagus, and potatoes. Drizzle the remaining sauce over the fish and vegetables.
- 15
Garnish with additional fresh herbs and lemon wedges if desired. Serve immediately.
Nutrition Information (per serving)
722
72g
36g
32g
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