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Balsamic Glazed Cod with Roasted Asparagus

Balsamic Glazed Cod with Roasted Asparagus

Dinner
Prep Time
20min
Cook Time
25min
Servings
2
Calories
385
Chef's Note

For the perfect balsamic glaze consistency, it should coat the back of a spoon but still be pourable. If it thickens too much while cooling, simply add a teaspoon of warm water to loosen it. The key to perfectly cooked cod is to avoid overcooking - it's done when it just begins to flake with gentle pressure.

Tags
seafood
cod
dinner
gluten-free
healthy
roasted vegetables
balsamic
weeknight
low-carb
high-protein
Ingredients

  • 2 6-oz fillets cod fillets

  • 1 bunch asparagus

  • 1/3 cup balsamic vinegar

  • 2 tablespoons honey

  • 2 cloves garlic

  • 1 tablespoon fresh thyme

  • 1 whole lemon

  • 3 tablespoons olive oil

  • 1 teaspoon dijon mustard

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1 small shallot

  • 1 cup cherry tomatoes

Instructions
  • 1

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends from 1 bunch of asparagus and place on the baking sheet. Halve 1 cup of cherry tomatoes and add to the sheet.

  • 3

    Drizzle the asparagus and tomatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat and spread in a single layer.

  • 4

    In a small saucepan, combine 1/3 cup of balsamic vinegar, 2 tablespoons of honey, 2 minced garlic cloves, and 1 finely minced small shallot. Bring to a simmer over medium heat.

  • 5

    Reduce the balsamic mixture for about 8-10 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Remove from heat and stir in 1 teaspoon of Dijon mustard.

  • 6

    Pat the 2 cod fillets dry with paper towels and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

  • 7

    Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the cod fillets in the skillet, skin side down if skin is attached.

  • 8

    Sear the cod for 3 minutes until golden, then flip and brush generously with the balsamic glaze.

  • 9

    Transfer the skillet to the oven at the same time as the asparagus tray. Roast both for 12-15 minutes, until the cod flakes easily and the asparagus is tender but still crisp.

  • 10

    While everything is roasting, zest half the lemon and cut the lemon into wedges.

  • 11

    Remove the cod and vegetables from the oven. Sprinkle the asparagus with 1 tablespoon of fresh thyme leaves and the lemon zest.

  • 12

    Plate the cod alongside the roasted asparagus and tomatoes, drizzle with additional balsamic glaze, and serve with lemon wedges.

Nutrition Information (per serving)
385
Calories
32g
Protein
26g
Carbs
18g
Fat
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