Herb-Crusted Baked Cod with Roasted Garlic Mashed Potatoes

Preheat the oven to 400°F (200°C).

Cut the top off the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30 minutes until soft and golden.

Meanwhile, peel and cube the potatoes into 1-inch pieces. Place in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender.

While potatoes are cooking, prepare the herb crust by combining 1 cup panko breadcrumbs, 3 tablespoons chopped parsley, 1 tablespoon thyme leaves, 1 tablespoon chopped dill, 1 tablespoon lemon zest, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.

Pat the cod fillets dry with paper towels and season with salt and pepper on both sides.

Brush each fillet with 2 tablespoons Dijon mustard, then press the herb mixture firmly onto the top of each fillet.

Drizzle 1 tablespoon olive oil over the breaded fillets and place on a parchment-lined baking sheet.

Trim the woody ends from 1 pound of asparagus, toss with 1 tablespoon olive oil, salt, and pepper, and arrange on another baking sheet.

When the garlic is done, remove from the oven and keep the oven on for the fish and asparagus.

Bake the cod for 12-15 minutes until it flakes easily with a fork and the crust is golden brown.

Place the asparagus in the oven during the last 10 minutes of the fish's cooking time.

While the fish bakes, drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves from their skins into the potatoes.

Add 4 tablespoons butter, 1/2 cup milk, and 1/4 cup sour cream to the potatoes. Mash until smooth and creamy, season with salt and pepper to taste.

Cut the lemon into wedges for serving.

Serve each cod fillet with a portion of roasted garlic mashed potatoes, asparagus spears, and a lemon wedge.