Mediterranean Lemon Herb Cod

Name: Mediterranean Lemon Herb Cod
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound mini potatoes (halved); 1 bunch asparagus (woody ends trimmed); 2 tablespoon olive oil; 1 lemon (thinly sliced, plus 1 tablespoon juice); 12 ounce cod fillets; 0.5 teaspoon dried dill; 0.5 teaspoon dried oregano; 0.25 teaspoon black pepper (freshly ground); 0.75 teaspoon kosher salt

Flaky cod fillets baked with bright lemon, fresh herbs, and tender roasted asparagus and mini potatoes, making a vibrant and complete meal.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 2
Cuisine: Mediterranean
Difficulty: Easy
Cost: $7.20/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
Kosher
Halal

Ingredients

1.5 pound mini potatoes (halved)
1 bunch asparagus (woody ends trimmed)
2 tablespoon olive oil
1 lemon (thinly sliced, plus 1 tablespoon juice)
12 ounce cod fillets
0.5 teaspoon dried dill
0.5 teaspoon dried oregano
0.25 teaspoon black pepper (freshly ground)
0.75 teaspoon kosher salt

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the halved mini potatoes and trimmed asparagus with 1 tablespoon of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread them in a single layer on one side of the prepared baking sheet.
Roast for 15 minutes, or until the potatoes start to become tender.
While the vegetables roast, pat the cod fillets dry. In a small bowl, combine the remaining 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, 1/2 teaspoon dried dill, and 1/2 teaspoon dried oregano.
After 15 minutes, remove the baking sheet from the oven. Gently push the vegetables to one side and place the cod fillets on the other side of the baking sheet. Spoon the herb-lemon mixture over the cod. Arrange thin lemon slices on top of each fillet.
Return the baking sheet to the oven and roast for another 10-12 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender.
Serve immediately, ensuring each plate gets a cod fillet with roasted potatoes and asparagus.

Notes

Ensure the cod is patted dry before seasoning for better flavor adherence. You can substitute fresh dill and oregano, using 1 tablespoon of each, chopped.

Nutrition (per serving)

Calories: 520
Protein: 40.5 g
Carbohydrates: 50.8 g
Fat: 17.5 g
Fiber: 7.5 g
Sodium: 750 mg
Saturated Fat: 2.6 g
Sugar: 5.1 g
Cholesterol: 60 mg