Baked Cod with Asparagus and Lemon-Dill Vinaigrette

Flaky white cod fillets baked with a drizzle of olive oil and lemon juice, served alongside roasted asparagus spears. A bright lemon-dill vinaigrette made from olive oil, fresh lemon, and dill ties everything together. Clean, simple, and satisfying without any added sugar or sweetened sauces.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
20 minutes
Total time
35 minutes

Ingredients

  • 4 (6 oz each) cod fillets, skinless, patted dry
  • 1 lb asparagus, woody ends trimmed
  • 5 tbsp extra-virgin olive oil, divided
  • 3 tbsp fresh lemon juice (from about 1½ lemons)
  • 3 tbsp fresh dill, finely chopped
  • to taste kosher salt
  • to taste black pepper, freshly ground
  • for serving lemon wedges (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
  2. Trim the woody ends from 1 lb asparagus by snapping each spear where it naturally breaks, or slicing off the bottom inch or two.
  3. Arrange the 1 lb trimmed asparagus in a single layer on one half of the prepared baking sheet. Drizzle with 1 tbsp olive oil (15 ml), then season with kosher salt and black pepper. Toss to coat.
  4. Pat 4 cod fillets (6 oz each / 170 g each) dry with paper towels and place them on the other half of the baking sheet. Drizzle each fillet with a total of 1 tbsp olive oil (15 ml) and 1 tbsp lemon juice (15 ml), then season both sides with kosher salt and black pepper.
  5. Bake for 12 to 15 minutes, until the cod flakes easily with a fork and the asparagus is tender with lightly browned tips. The cod should be opaque all the way through.
  6. While the fish and asparagus bake, finely chop 3 tbsp fresh dill (3 tbsp).
  7. In a small bowl, whisk together 3 tbsp olive oil (45 ml), 2 tbsp fresh lemon juice (30 ml), 3 tbsp chopped fresh dill (3 tbsp), a pinch of kosher salt, and a few grinds of black pepper until the vinaigrette is well combined.
  8. Transfer the baked cod and asparagus to serving plates. Drizzle the lemon-dill vinaigrette over both the fish and the asparagus. Serve with lemon wedges on the side if you like.