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- 4 cod fillets (about 6 oz each) - 1 bunch asparagus, trimmed - 3 tablespoons olive oil, divided - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) This recipe uses fresh cod fillets. They should be about six ounces each. The cod has a mild flavor and works well with lemon and garlic. Asparagus adds a bright green color and a crisp texture. You will need one bunch of asparagus for this dish. Olive oil keeps everything moist and adds a nice flavor. You will use three tablespoons, split between the cod and asparagus. Now, let’s add some zing with our seasonings. Garlic is essential here. You will need four cloves, minced. This gives a strong flavor that mixes well with the fish. The zest and juice of one lemon will brighten the dish. It adds a fresh taste that pairs perfectly with the cod. Paprika adds warmth and a hint of smoke. Just one teaspoon is enough to enhance the dish without overpowering it. Don’t forget to season with salt and pepper. These simple ingredients boost the overall taste. Fresh parsley adds a lovely touch as a garnish. It makes your dish look appealing and adds a bit of freshness. First, preheat your oven to 425°F (220°C). This high heat helps cook the cod and asparagus quickly. It also helps to lock in flavors. Next, line a large sheet pan with parchment paper. This paper keeps the food from sticking. It makes clean-up much easier too! Now, let’s season the cod. In a small bowl, mix 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, paprika, salt, and pepper. This mixture adds great taste to the fish. Use a brush to coat both sides of the cod fillets. Make sure the cod is well covered for the best flavor. Take your bunch of asparagus and trim the ends. Hold the asparagus at both ends and bend it gently. It will snap where it needs to be cut. This keeps the best part of the stalk. Place the trimmed asparagus in a bowl. Drizzle the last tablespoon of olive oil over it. Add salt and pepper, then toss the asparagus to coat it evenly. Now, it’s time to arrange everything on the pan. Place the cod fillets in the center of the sheet pan. Spread the seasoned asparagus around the cod in a single layer. This helps everything cook evenly. Then, put the pan in the oven. Bake for about 15-20 minutes. The cod is done when it flakes easily with a fork and the asparagus is tender. To make sure your cod is top-notch, choose fillets that are bright and have no fishy smell. Fresh cod should look moist and have a firm texture. Keep your eyes on the thickness of the fillets, as they should be about 1 inch thick. This helps them cook evenly. To avoid dryness, do not overcook the cod. Bake it for 15 to 20 minutes at 425°F. Check for doneness by lightly pressing it with a fork. If it flakes easily, it's ready! A little bit of lemon juice helps keep the fish moist, so don’t skip that step. Adding herbs can make your asparagus shine. Try fresh dill or thyme for a different flavor. You can also sprinkle some grated Parmesan cheese on top before baking for a cheesy twist. For crunchiness, do not overcrowd the asparagus on the sheet pan. Give each piece space to roast. Bake it alongside the cod for just the right amount of time. If you like your asparagus extra crunchy, take it out a few minutes before the fish. Garnishing makes a meal look special. Use chopped fresh parsley for color and freshness. You can also add thin lemon slices on top for extra zing. For serving, place the cod in the center of the plate, with asparagus arranged around it. This not only looks great but also adds texture to each bite. Serve with a wedge of lemon for an extra burst of flavor. {{image_2}} If you want to switch up the cod, try using salmon or tilapia. Salmon has a rich flavor and cooks well. Tilapia is mild and great for quick meals. When using salmon, reduce the cooking time by 2-3 minutes. Salmon cooks faster. If using tilapia, keep the cooking time similar to cod. This fish also flakes nicely when done. Asparagus shines in this dish, but many other veggies work too. You can use broccoli, green beans, or zucchini. Each adds its own taste and texture. When swapping veggies, keep cooking times in mind. Broccoli takes about the same time as asparagus. Green beans may need a minute or two longer. Zucchini cooks quickly, so add it halfway through. Changing the seasonings can give this dish a new twist. Consider adding dill or thyme for a fresh taste. These herbs blend well with lemon and garlic. If you like heat, add a pinch of red pepper flakes. This spice can boost the flavor without overpowering it. Enjoy experimenting with different seasonings to find your perfect mix! Store your leftovers in airtight containers. Glass or plastic containers work well. Make sure to cool the cod and asparagus to room temperature first. This helps prevent condensation. Place them in the fridge within two hours of cooking. Eat the leftovers within three days for the best taste. The best way to reheat cod and asparagus is in the oven. Preheat your oven to 350°F (175°C). Place the dish in the oven for about 10 minutes. This keeps everything warm without making it soggy. You can also use a microwave, but be careful. Heat in short bursts to avoid rubbery fish. To freeze cod and asparagus, let them cool completely. Wrap each piece in plastic wrap. Place them in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. You can freeze them for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat them in the oven or on the stove. This way, they stay tasty and fresh! You can pair this dish with many sides. Here are some ideas: - Rice: A fluffy white or brown rice works well. - Quinoa: This adds a nutty flavor and is rich in protein. - Salads: A light green salad with lemon vinaigrette complements the dish. - Potatoes: Roasted or mashed potatoes can add heartiness. These sides balance the lightness of the cod and asparagus. They also soak up the lemon garlic flavor. Yes, you can prepare this dish ahead of time. Here are some tips: - Meal Prep: Season the cod and asparagus a few hours before cooking. Keep them in the fridge until you are ready to bake. - Storage: If you have leftovers, store them in an airtight container in the fridge. They will stay fresh for up to three days. This makes it easy to enjoy a quick meal during the week. You can tell the cod is done when it flakes easily with a fork. Here are some signs to look for: - Color: The fish should turn from translucent to opaque. - Texture: It should feel firm but not rubbery. - Fork Test: Gently poke the fish with a fork. If it flakes apart easily, it’s ready. Using these tips ensures you serve perfectly cooked cod every time. This article covered a tasty recipe for sheet-pan lemon garlic cod and asparagus. You learned about the key ingredients, like fresh cod and asparagus, and how to prepare them perfectly. I shared tips for flavor and presentation to make your dish shine. Remember to store your leftovers correctly and reheat them to enjoy later. Cooking can be fun and easy, so try different flavors and veggies. Your next meal can be a delightful experience! Follow these steps, and you’ll impress yourself and others.

Sheet-Pan Lemon Garlic Cod and Asparagus

Savor the fresh flavors of Zesty Lemon Garlic Cod & Asparagus Delight with this easy and delicious recipe! Perfect for a quick weeknight dinner, this dish combines tender cod fillets and vibrant asparagus, all enhanced by a bright lemon garlic marinade. In just 25 minutes, you can create a healthy meal that’s sure to impress. Click through now to discover this tasty recipe and elevate your dinner routine!
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Ingredients
  

4 cod fillets (about 6 oz each)

1 bunch asparagus, trimmed

3 tablespoons olive oil, divided

4 cloves garlic, minced

1 lemon, zested and juiced

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Sheet Pan: Line a large sheet pan with parchment paper or lightly grease it with olive oil to prevent sticking.

      Season the Cod: In a small bowl, mix 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, paprika, salt, and pepper. Brush this mixture generously onto both sides of the cod fillets.

        Toss the Asparagus: In a separate bowl, drizzle the remaining 1 tablespoon of olive oil over the asparagus. Season with salt and pepper, then toss to coat evenly.

          Arrange on the Pan: Place the cod fillets in the center of the prepared sheet pan, and arrange the seasoned asparagus around them in a single layer.

            Bake: Place the sheet pan in the oven and bake for about 15-20 minutes, or until the cod is cooked through and flakes easily with a fork, and the asparagus is tender.

              Garnish and Serve: Once cooked, remove the pan from the oven and let it rest for a few moments. Garnish with freshly chopped parsley before serving.

                Prep Time: 10 min | Total Time: 25 min | Servings: 4