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Cod and Asparagus Bake

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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
Cod and Asparagus Bake Recipe photo by Taste of Home

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

  1. Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides 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.

Test Kitchen tips
  • If asparagus isn't in season, fresh green beans make a fine 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.
  • Nutrition 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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