Tender cod fillets with lemon, garlic, herbs, roasted asparagus, and cherry tomatoes.
# What You'll Need:
→ Fish
01 - 4 cod fillets (5.3 oz each), skinless and boneless
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
→ Vegetables
09 - 1 bunch asparagus (14 oz), trimmed
10 - 8.8 oz cherry tomatoes, halved
11 - 1 tablespoon olive oil
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
→ Garnish
14 - Lemon wedges
15 - Fresh herbs for garnish
# How To Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - In a small bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, fresh parsley, thyme, salt, and black pepper until well combined.
03 - Pat cod fillets dry with paper towels and arrange on one side of the prepared baking sheet. Brush the lemon herb mixture evenly over all surfaces of the fillets.
04 - Arrange asparagus and cherry tomatoes on the remaining side of the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss gently to coat evenly.
05 - Bake for 16 to 18 minutes, or until cod flakes easily when tested with a fork and asparagus is tender-crisp.
06 - Divide cod and roasted vegetables among serving plates. Garnish with lemon wedges and additional fresh herbs. Serve immediately while hot.
