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one pan lemon herb cod with asparagus cp 1

One-Pan Lemon Herb Cod with Asparagus

Quick one-pan cod with asparagus baked to perfection in lemon herb butter. Ready in 25 minutes with easy cleanup. Healthy weeknight dinner!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 285 kcal

Equipment

  • 1 Large rimmed baking sheet or sheet pan
  • 1 Parchment paper or aluminum foil
  • 1 Small mixing bowl
  • 1 Measuring spoons and cups
  • 1 Knife and cutting board
  • 1 Whisk or fork

Ingredients
  

For the Cod

  • 4 pcs cod fillets (6 oz each, about 1-inch thick)
  • 3 tablespoons olive oil (divided)
  • 2 tablespoons butter (melted)
  • 3 cloves garlic (minced)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh parsley (chopped)
  • 1 tablespoon fresh dill (chopped, or 1 tsp dried)
  • 1 teaspoon fresh thyme (or ½ tsp dried)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika

For the Asparagus

  • 1 pound asparagus (woody ends trimmed)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 pcs Lemon wedges (for serving)
  • 3 tbsp Fresh parsley (for garnish)

Instructions
 

  • Preheat and Prep
    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly greased aluminum foil for easy cleanup. Pat the cod fillets dry with paper towels and set aside.
  • Make the Lemon Herb Butter
    In a small bowl, combine 2 tablespoons olive oil, melted butter, minced garlic, lemon juice, lemon zest, parsley, dill, thyme, salt, pepper, and paprika. Whisk together until well combined. This aromatic mixture will flavor both the fish and vegetables.
  • Prepare the Asparagus
    Arrange the trimmed asparagus on one side of the prepared baking sheet. Drizzle with 1 tablespoon olive oil, then season with salt and pepper. Toss to coat evenly.
  • Season the Cod
    Place the cod fillets on the other side of the baking sheet, leaving space between each piece. Brush or spoon the lemon herb butter generously over each fillet, making sure to get some of the minced garlic and herbs on top.
  • Bake to Perfection
    Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork (internal temperature should reach 145°F). The asparagus should be tender-crisp with lightly golden tips.
  • Serve
    Remove from the oven and let rest for 2 minutes. Drizzle any pan juices over the cod and asparagus. Garnish with fresh parsley and serve with lemon wedges for squeezing.

Notes

  1. Choose the right thickness: Look for cod fillets that are about 1-inch thick for even cooking. Thinner fillets may need 1-2 minutes less cooking time.
  2. Don't overcook: Cod can dry out quickly. Remove it from the oven as soon as it turns opaque and flakes easily. It will continue cooking slightly as it rests.
  3. Fresh is best: Fresh cod has a mild, slightly sweet flavor. If using frozen, thaw completely in the refrigerator overnight and pat very dry before cooking.
  4. Even sizing: Try to select cod fillets that are similar in size so they cook at the same rate.
  5. Room temperature: Let the cod sit at room temperature for 10 minutes before cooking for more even results.
  6. Asparagus prep: Bend each asparagus spear until it snaps naturally—this removes the woody ends perfectly.
  7. Don't crowd the pan: Make sure there's space between the fish and vegetables for proper air circulation and even cooking.
  8. Broil for extra color: For a golden top, broil for the last 1-2 minutes of cooking time.
Keyword baked cod recipe, cod and vegetables, cod with asparagus, healthy fish recipe, lemon herb cod, Mediterranean cod, one pan cod recipe, sheet pan cod