Description
A quick and healthy Baked Cod Sheet Pan Dinner featuring tender asparagus, juicy cherry tomatoes, and flavorful cod fillets.
Ingredients
Scale
- 1 pound thin asparagus, ends trimmed, cut into 2-inch pieces
- 1 pint cherry tomatoes, halved
- 1 tablespoon extra-virgin olive oil
- 4 (4 ounces each) skinless cod fillets, thawed if frozen, rinsed and patted dry
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 375 degrees F. Lightly coat a 15×10-inch rimmed baking sheet with nonstick spray.
- Toss the asparagus and cherry tomatoes with the olive oil; spread on the baking sheet. Place cod fillets on top.
- Brush the fish with the lemon juice; sprinkle with the lemon zest. Sprinkle everything with the Parmesan, onion powder, and a little salt and pepper.
- Place in the oven and cook until fish flakes easily with a fork, about 12-15 minutes.
Notes
- Ensure the cod is thawed and patted dry for best results.
- Feel free to substitute other vegetables if desired.
- Adjust seasoning according to personal taste.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Baked Cod, Sheet Pan Dinner, Healthy Recipe, Quick Dinner