Zesty Lemon-Herb Baked Cod with Roasted Garden Vegetables
Elevate your weeknight dinner with this effortlessly elegant dish. Flaky cod, infused with bright lemon and fragrant herbs, bakes to perfection alongside a colorful medley of tender roasted vegetables. It's a wholesome, Mediterranean-inspired meal that's as delicious as it is simple to prepare.
Let's cook.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
On the prepared baking sheet, toss the trimmed asparagus and halved cherry tomatoes with 1 tablespoon of olive oil, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of dried thyme. Spread them in a single layer.
Bake the vegetables for 10 minutes while you prepare the cod.
Pat the cod fillets dry with paper towels. In a small bowl, combine the remaining 1 tablespoon of olive oil, 1/2 teaspoon of dried oregano, 1/4 teaspoon of dried thyme, and the fresh lemon juice.
Remove the baking sheet from the oven. Push the vegetables to one side and place the cod fillets on the other side. Pour the lemon-herb mixture evenly over each cod fillet.
Return the baking sheet to the oven and bake for another 12-15 minutes, or until the cod is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Carefully remove the baking sheet from the oven. Garnish with fresh chopped parsley.
Serve immediately, ensuring each plate gets a portion of the flaky cod and roasted vegetables.
About This Recipe
Big flavor.✦
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