Cod and Asparagus Bake Recipe

5 2 3
Cod and Asparagus Bake Recipe
Cod and Asparagus Bake Recipe photo by Taste of Home
Publisher Photo

Cod and Asparagus Bake Recipe

Read Reviews
5 2 3
Publisher Photo
In this bright and lively one-pan dish, green and red veggies back up tender fish, and lemon pulls everything together. You can use grated Parmesan cheese instead of Romano. —Thomas Faglon, Somerset, New Jersey
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 cod fillets (4 ounces each )
  • 1 pound fresh thin asparagus, trimmed
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon zest
  • 1/4 cup grated Romano cheese

Directions

Preheat oven to 375°. Place cod and asparagus on a 15x10x1-in. baking sheet brushed with oil. Add tomatoes, cut side down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes.
Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes. Yield: 4 servings.

Test Kitchen tips
  • If asparagus isn't in season, fresh green beans make a great substitute and will cook in about the same amount of time.
  • We tested cod fillets that were about 3/4 in. thick. You'll need to adjust the bake time up or down if your fillets are thicker or thinner.
  • Originally published as Cod and Asparagus Bake in Taste of Home April/May 2018

    Nutritional Facts

    1 serving: 141 calories, 3g fat (2g saturated fat), 45mg cholesterol, 184mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 23g protein. Diabetic exchanges: 3 lean meat, 1 vegetable.

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    • 4 cod fillets (4 ounces each )
    • 1 pound fresh thin asparagus, trimmed
    • 1 pint cherry tomatoes, halved
    • 2 tablespoons lemon juice
    • 1-1/2 teaspoons grated lemon zest
    • 1/4 cup grated Romano cheese
    1. Preheat oven to 375°. Place cod and asparagus on a 15x10x1-in. baking sheet brushed with oil. Add tomatoes, cut side down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes.
    2. Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes. Yield: 4 servings.

    Test Kitchen tips
  • If asparagus isn't in season, fresh green beans make a great substitute and will cook in about the same amount of time.
  • We tested cod fillets that were about 3/4 in. thick. You'll need to adjust the bake time up or down if your fillets are thicker or thinner.
  • Originally published as Cod and Asparagus Bake in Taste of Home April/May 2018

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    Reviews forCod and Asparagus Bake

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    MY REVIEW
    Valerie User ID: 9090028 288133
    Reviewed May. 24, 2018

    "Fantastically easy! I love how fast it was, and so few ingredients. I ended up using tilapia, however, instead of cod, because my grocery was out of cod."

    MY REVIEW
    Debra Torres User ID: 4566970 287122
    Reviewed Apr. 26, 2018

    "This meal was so easy and so healthy! It also had a lot of flavor. I would make it again. I made sure to thaw and drain my fish thoroughly before cooking. And, I baked my tomatoes first while I cut my asparagus so they would have more time in the oven. Yum! A keeper for me."

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