Pin It Experience the perfect balance of bright citrus and aromatic herbs in this effortless sheet pan creation. The cod fillets bake to tender perfection while absorbing the vibrant flavors of fresh lemon, garlic, parsley, and dill. Meanwhile, asparagus roasts alongside becoming perfectly tender-crisp. This wholesome meal delivers impressive protein with minimal cleanup, making it ideal for busy weeknights when you want something nutritious without spending hours in the kitchen.
The kitchen always smells brighter when lemon and garlic hit a hot pan. I pulled this together on a chaotic Tuesday when takeout felt like too much effort. Watching the asparagus char slightly while the fish turned opaque was surprisingly satisfying.
My friend Sarah used to be terrified of cooking fish until she watched me make this. We stood over the sink, peeling garlic and laughing, while the oven did all the work.
Ingredients
- Cod fillets: They are mild and absorb the marinade beautifully without falling apart.
- Asparagus: Roasting concentrates the flavor and keeps the spears tender crisp.
- Lemon juice and zest: The zest provides essential oils while the juice adds acidity to cut through the richness.
- Fresh herbs: Parsley and dill bring a pop of color and a fresh finish that dried herbs just cannot match.
Instructions
- Prep the oven:
- Crank the heat to 400 degrees Fahrenheit to ensure everything roasts rather than steams.
- Prep the veggies:
- Toss the asparagus until every spear is glistening with oil and seasoning.
- Mix the marinade:
- Whisk the oil and herbs until it looks like a vibrant green paste.
- Coat the fish:
- Brush the mixture thickly over the fillets so no spot is left bare.
- Roast together:
- Let the pan sit in the oven until the fish flakes apart at the touch of a fork.
Pin It We ate this straight from the pan on the patio that evening. The sun was setting and the food tasted like summer even though it was still spring.
Choosing the Best Fish
I usually look for fillets that are translucent and smell like the ocean. If they smell overly fishy, they are past their prime.
Vegetable Variations
Green beans or broccoli florets work just as well if you are not a fan of asparagus. Just chop them into similar sizes so they finish cooking at the same time.
Serving Suggestions
A light side makes this meal feel complete without being too heavy.
- Quinoa soaks up the extra lemon sauce.
- A simple arugula salad adds a peppery bite.
- Crusty bread is perfect for mopping up the juices.
Pin It This dish has saved me on more weeknights than I can count. I hope it brings a little ease to your table too.
Recipe FAQs
- → What temperature should cod be cooked to?
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Cod is fully cooked when it reaches an internal temperature of 145°F (63°C) and becomes opaque throughout, easily flaking when tested with a fork.
- → Can I use frozen cod fillets?
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Yes, thaw frozen cod completely in the refrigerator overnight and pat thoroughly dry before cooking to remove excess moisture for better results.
- → How do I know when asparagus is done?
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Asparagus is perfectly roasted when it's tender-crisp, easily pierced with a fork, and the tips begin to lightly caramelize after about 15-18 minutes.
- → What other fish works well with lemon and herbs?
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Haddock, tilapia, halibut, and sea bass all pair beautifully with lemon-herb flavors and cook similarly on a sheet pan.
- → Can I add other vegetables to the sheet pan?
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Yes, cherry tomatoes, bell peppers, zucchini, or red onion slices can be added. Just adjust cooking times as denser vegetables may need a head start.
- → How do I prevent cod from drying out?
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Brush generously with the olive oil-lemon mixture and avoid overcooking. The fish is done when it flakes easily, usually within 15-18 minutes.
