Baked Lemon Herb Cod (Printable)

Flaky cod baked with lemon, herbs, asparagus, and cherry tomatoes for a quick, flavorful meal.

# What You’ll Need:

→ Fish

01 - 4 cod fillets (5.3 oz each), skinless and boneless
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Vegetables

09 - 1 bunch asparagus (about 14 oz), trimmed
10 - 8.8 oz cherry tomatoes, halved
11 - 1 tablespoon olive oil
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper

→ Garnish

14 - Lemon wedges
15 - Fresh herbs

# How To Make It:

01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - In a small bowl, combine 2 tablespoons olive oil, lemon zest and juice, minced garlic, parsley, thyme, salt, and pepper. Mix until well incorporated.
03 - Pat cod fillets dry with paper towels. Arrange on one side of the prepared baking sheet. Brush lemon herb mixture evenly over each fillet.
04 - Arrange asparagus and cherry tomatoes on the opposite side of the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss gently to coat.
05 - Bake for 16 to 18 minutes until cod flakes easily with a fork and asparagus is tender with slight browning.
06 - Divide cod and roasted vegetables among serving plates. Garnish with lemon wedges and fresh herbs. Serve immediately.

# Expert Advice:

01 -
  • Ready in under thirty minutes, which means actual weeknight dinners instead of takeout guilt.
  • One pan, which is basically a promise that cleanup won't derail your evening.
  • Healthy enough to feel good about, indulgent enough to satisfy completely.
  • Naturally gluten-free and low-carb without tasting like you're missing anything.
02 -
  • Pat your fish completely dry before cooking—this single step is the difference between silky, delicate texture and rubbery disappointment.
  • Don't overcrowd the baking sheet or skip the space between ingredients; they need to roast, not steam, and that requires air circulation.
  • Make your herb mixture ahead of time if it helps you feel organized, but brush it onto the fish just before baking so the flavors stay bright and fresh.
03 -
  • Buy the best quality cod you can find or befriend your fishmonger—they'll steer you toward the freshest fillets and might even trim them to order.
  • If your asparagus is thicker than a pencil, split those spears lengthwise so they cook at the same rate as the thinner ones.
  • Make the herb mixture the morning of and store it covered in the refrigerator, then brush it onto the fish just before the oven goes on.
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