One-Pan Lemon Herb Cod with Asparagus and Potatoes

Flaky cod fillets share a sheet pan with tender asparagus and golden baby potatoes, everything roasted together with olive oil, lemon, and fresh herbs. The fish cooks gently while the vegetables char at the edges, soaking up every bit of citrus and garlic. Simple enough for a weeknight, elegant enough for company, and only one pan to wash.

By TasteBuds

Recipe details

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

Ingredients

  • 1½ lb baby potatoes, halved
  • 1 lb asparagus, woody ends trimmed
  • ¼ cup olive oil (divided)
  • 4 cloves garlic, minced
  • 2 medium lemon, 1 zested and juiced, 1 sliced into rounds
  • ¼ cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1½ tsp salt (divided)
  • ½ tsp black pepper, freshly ground
  • 4 fillets cod fillets, skin removed, patted dry
  • ½ tsp paprika (optional, for color)

Instructions

  1. Halve 1½ lb baby potatoes (680 g).
  2. Trim the woody ends from 1 lb asparagus (450 g). Snap or cut about 1 to 2 inches off the bottom of each spear where it naturally breaks.
  3. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil.
  4. Mince 4 cloves garlic.
  5. Zest 1 medium lemon, then juice it into a small bowl. You should get about 3 tablespoons juice. Slice 1 medium lemon into thin rounds.
  6. Chop ¼ cup fresh parsley (15 g) and 2 tbsp fresh dill (8 g).
  7. Place the halved baby potatoes (1½ lb / 680 g) on the prepared baking sheet. Drizzle with 2 tbsp olive oil (30 ml), sprinkle with ½ tsp salt, and toss to coat. Spread them cut-side down in a single layer.
  8. Roast the potatoes for 12 minutes. They'll start to soften and get golden on the cut sides.
  9. While the potatoes roast, pat 4 cod fillets (about 6 oz / 170 g each) dry with paper towels. Season both sides with ½ tsp salt and ½ tsp freshly ground black pepper.
  10. In a small bowl, whisk together the remaining 2 tbsp olive oil (30 ml), the lemon zest and juice from 1 lemon, 4 cloves garlic, minced, ½ tsp black pepper, ¼ cup chopped fresh parsley (15 g), 2 tbsp chopped fresh dill (8 g), and ½ tsp paprika (if using). This is your lemon herb mixture.
  11. Remove the baking sheet from the oven. Push the potatoes to one side and add the trimmed asparagus (1 lb / 450 g) to the other side. Nestle the seasoned cod fillets (4 fillets) on top of the asparagus or among the vegetables. Tuck the lemon slices around and on top of the fish.
  12. Spoon the lemon herb mixture over the cod and asparagus, making sure the fish gets a generous coating.
  13. Return the baking sheet to the oven and roast for 12 to 15 minutes, until the cod flakes easily with a fork and reads 145°F (63°C) at the thickest part, and the asparagus is tender with lightly charred tips. The potatoes will be golden and fork-tender.
  14. Serve straight from the pan, spooning any pan juices over the fish and vegetables. A squeeze of extra lemon brightens everything.