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Herb-Crusted Cod with Lemon Butter Sauce & Asparagus

Herb-Crusted Cod with Lemon Butter Sauce & Asparagus

Dinner
Prep Time
20min
Cook Time
25min
Servings
2
Calories
425
Chef's Note

For the best herb crust, make sure your cod fillets are completely dry before applying the mustard and breadcrumb mixture. If you prefer a crispier topping, you can briefly broil the fish for the last minute of cooking, but watch carefully to prevent burning.

Tags
seafood
cod
dinner
herb-crusted
asparagus
lemon butter
healthy
pescatarian
dairy
wine
Ingredients

  • 2 6-oz cod fillets

  • 1/2 cup panko breadcrumbs

  • 2 tablespoons, chopped fresh parsley

  • 1 tablespoon, chopped fresh thyme

  • 1 tablespoon, chopped fresh dill

  • 1 teaspoon lemon zest

  • 1 tablespoon Dijon mustard

  • 3 tablespoons, divided olive oil

  • 3 tablespoons unsalted butter

  • 2 cloves, minced garlic

  • 2 tablespoons lemon juice

  • 1/4 cup white wine

  • 1 bunch, trimmed asparagus

  • 1 cup, halved cherry tomatoes

  • 1/2 teaspoon, plus more to taste salt

  • 1/4 teaspoon, plus more to taste black pepper

Instructions
  • 1

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

  • 2

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

  • 3

    In a small bowl, mix together panko breadcrumbs, chopped parsley, thyme, dill, lemon zest, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 tablespoon olive oil until well combined.

  • 4

    Brush the top of each cod fillet with 1 tablespoon Dijon mustard.

  • 5

    Press the herb-breadcrumb mixture firmly onto the mustard-coated side of each fillet.

  • 6

    Place the cod fillets, crust side up, on one side of the prepared baking sheet.

  • 7

    Toss the asparagus and cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange them on the other side of the baking sheet.

  • 8

    Bake for 15-18 minutes, until the fish flakes easily with a fork and the breadcrumb topping is golden brown.

  • 9

    While the fish is baking, prepare the lemon butter sauce. In a small saucepan over medium heat, melt 3 tablespoons butter.

  • 10

    Add minced garlic to the melted butter and sauté for 30 seconds until fragrant.

  • 11

    Pour in 1/4 cup white wine and simmer for 2-3 minutes to reduce slightly.

  • 12

    Stir in 2 tablespoons lemon juice and simmer for another 1-2 minutes. Season with salt and pepper to taste.

  • 13

    Remove the fish and vegetables from the oven. Transfer to serving plates.

  • 14

    Drizzle the lemon butter sauce over the cod and asparagus. Serve immediately.

Nutrition Information (per serving)
425
Calories
32g
Protein
18g
Carbs
24g
Fat
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