Baked Cod with Asparagus and Lemon-Dill Vinaigrette

Flaky white cod meets bright asparagus in a simple sheet-pan supper. A drizzle of olive oil and lemon keeps the fish tender while it bakes, and the asparagus roasts alongside until the tips go crispy. The lemon-dill vinaigrette pulls everything together with fresh herb brightness and a little tang. Clean, light, and ready in under half an hour.

By TasteBuds

Recipe details

Yield
4 people
Prep time
12 minutes
Cook time
15 minutes
Total time
25 minutes

Ingredients

  • 4 (6 oz) fillets Cod fillets, patted dry
  • 1 lb Asparagus, woody ends trimmed
  • 5 tbsp Extra-virgin olive oil (divided)
  • 2 medium Lemon (for juice and zest)
  • 3 tbsp Fresh dill, finely chopped
  • ¾ tsp Kosher salt (divided)
  • ½ tsp Black pepper, freshly ground (divided)
  • 1 clove Garlic, finely minced (optional, for the vinaigrette)

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 (450 g) asparagus by snapping each spear where it naturally breaks, or cutting off the bottom inch or two.
  3. Arrange the trimmed asparagus in a single layer on one half of the prepared baking sheet. Drizzle with 1 tbsp (15 ml) olive oil, then sprinkle with ¼ tsp kosher salt and ¼ tsp black pepper. Toss to coat, then spread the spears back out in a single layer.
  4. Pat 4 (6 oz / 170 g) cod fillets completely dry with paper towels (this helps them brown a bit), then place them on the empty half of the baking sheet, skin-side down if there's any skin.
  5. Zest 1 lemon over the cod fillets, then cut it in half and squeeze the juice from both halves over the fish. Drizzle 1 tbsp (15 ml) olive oil over the fillets, then season with ¼ tsp kosher salt and ¼ tsp black pepper.
  6. Slide the baking sheet into the oven and bake for 12 to 15 minutes, until the cod flakes easily with a fork and the asparagus tips are starting to brown and crisp. The cod is done when it reaches an internal temperature of 145°F (63°C) and the flesh turns opaque and pulls apart in large, moist flakes.
  7. While the fish and asparagus bake, finely chop 3 tbsp fresh dill and (if using) finely mince 1 clove garlic.
  8. In a small bowl, whisk together 3 tbsp (45 ml) olive oil, the juice of 1 lemon (about 2 to 3 tbsp), the 3 tbsp chopped dill, the minced garlic (if using), ¼ tsp kosher salt, and a pinch of black pepper. Taste and adjust salt or lemon if you want more brightness or savouriness.
  9. When the cod and asparagus come out of the oven, transfer them to serving plates. Drizzle the lemon-dill vinaigrette over everything, or serve it on the side for people to spoon over as they like.