Cod and Asparagus Bake

Name: Cod and Asparagus Bake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
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

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

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 in a 15x10x1-in. baking pan 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.

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.

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.

Originally published as baked cod asparagus and tomato in Taste of Home April/May 2018

Reviews

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Average Rating:

Valerie

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.
Debra Torres

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.