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Savoring Baked Cod with Fresh Spring Vegetables

Baked Cod with Spring Vegetables made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 cod fillets 6 oz each
  • 2 cups asparagus trimmed and cut into 2-inch pieces
  • 1 cup baby carrots halved lengthwise
  • 1 cup cherry tomatoes halved
  • 3 tablespoons olive oil
  • 2 teaspoons garlic minced
  • 1 lemon zested and juiced
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare a baking dish by lightly greasing it with olive oil.
  3. In a large bowl, combine asparagus, baby carrots, cherry tomatoes, garlic, olive oil, and lemon juice. Season with salt and pepper.
  4. Spread the seasoned vegetables evenly in the prepared baking dish.
  5. Place the cod fillets on top of the vegetables in the baking dish.
  6. Drizzle olive oil over the cod and sprinkle lemon zest, salt, and pepper on top.
  7. Bake in the preheated oven for 20-25 minutes, or until the cod is opaque and flakes easily with a fork.
  8. Remove from the oven and let it rest for a few minutes before serving.
  9. Garnish with freshly chopped parsley before serving.