Cod and Asparagus Bake
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
Reviews
Awesome recipe! So easy and yummy! Will make again and again! Thanks for the recipe.
So easy and delicious! Made this, using haddock. Did cook the tomatoes and asparagus for 10 minutes before adding the haddock. Also used a lemon flavored olive, along with the lemon zest. Did not use the grated cheese, personal preference. Definitely easy clean up with one pan which I layered with parchment paper. Will definitely make again very soon!
Really easy and very taste. Thanks
I made with green beans,which was offered as a suggestion and gave them a little head start in the microwave and also seasoned with salt and pepper. Delicious and healthy, easy weeknight meal!
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.
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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