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Sheet Pan Lemon Herb Cod with Asparagus

A close-up of a flaky, seasoned fillet of Sheet Pan Lemon Herb Cod served alongside bright green roasted asparagus on a white plate.
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Prepare a complete, flavorful dinner using one sheet pan. This recipe features cod fillets baked with fresh asparagus, seasoned simply with lemon and herbs for quick cooking and easy cleanup.

Ingredients

Scale
  • 4 (6 ounce) cod fillets
  • 1 pound fresh asparagus, trimmed
  • 2 tablespoons olive oil
  • 1 large lemon, thinly sliced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a small bowl, mix the olive oil, minced garlic, thyme, and rosemary.
  3. Place the trimmed asparagus on one side of the prepared baking sheet. Drizzle half of the oil mixture over the asparagus and toss to coat. Season lightly with salt and pepper.
  4. Place the cod fillets on the other side of the baking sheet. Brush the remaining oil mixture evenly over the tops of the fish. Season the cod with the remaining salt and pepper.
  5. Arrange the thin lemon slices over the top of each cod fillet.
  6. Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
  7. Serve immediately directly from the pan.

Notes

  • If you prefer a stronger garlic flavor, increase the garlic to 3 cloves.
  • You can substitute parsley for rosemary if you do not have it on hand.
  • For crispier asparagus, you can roast the asparagus alone for 5 minutes before adding the cod to the pan.

Nutrition

Find it online: https://spoonsprout.com/sheet-pan-lemon-herb-cod-with-asparagus/