Baked Cod Piccata with Asparagus
It takes longer for the oven to preheat than it does to prepare this delicious, good-for-you dish. While it’s baking, I throw together a quick salad. —Barbara Lento, Houston, Pennsylvania
Ingredients
- 1 pound fresh asparagus, trimmed
- 1/4 cup water
- 1 pound cod fillet, cut into 4 pieces
- 2 tablespoons lemon juice
- 1 teaspoon salt-free lemon-pepper seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons butter, cubed
- 2 teaspoons capers
- Minced fresh parsley, optional
Reviews
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Excellent! Taste is tart from the capers and tomatoes and balances nicely with the cod and asparagus.
Had this recipe with a beautiful piece of cod loin. We greatly enjoyed the flavors. It was easy to make and cooked perfectly in the time allotted. I only had really skinny asparagus so I didn't roast them; instead, I made them following the TOH recipe for Spicy Asparagus. I served Roasted Greek potatoes with Feta which went perfectly (IMO) with the fish. Will repeat this dinner combo with the cod as the star of the show!!!
I had a lot of asparagus so I stuck it in the oven (with the water ) while the oven was pre heating. I also had a hard time finding salt free lemon pepper seasoning. I finally found it in the health food section of the store. It is a easy, fast good tasting recipe. You can hardly go wrong!
My favorite type of recipe--quick to put together and quick to cook. On top of that, it was very good! Will definitely make again.
Great, I love Chicken Piccata so why not Cod? If asparagus is out of season try broccoli.A definite keeper!!
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