Sheet-Pan Lemon Herb Cod & Asparagus

Name: Sheet-Pan Lemon Herb Cod & Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs cod fillet (about 150g each, skinless, patted dry); 400 g asparagus (woody ends trimmed); 2 tbsp olive oil; 2 pcs lemon (one sliced into rounds, one for juicing); 4 pcs garlic (cloves, minced); 1 tsp dried oregano; 0.5 tsp salt; 1 pinch black pepper; 1 pinch red pepper flakes (optional, for gentle heat); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Flaky, tender cod fillets roasted alongside crisp-tender asparagus on one sheet pan, brightened with fresh lemon and fragrant herbs. This light, no-fuss dinner feels elegant but comes together in under 30 minutes with almost no cleanup.

PREP

10m

COOK

15m

SERVES

1 PIECE

252 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat oven and prep the sheet pan.
1.Preheat oven to 400°F (200°C).
2.Line a large rimmed sheet pan with parchment paper or lightly grease with olive oil.
TIPPosition the rack in the middle of the oven for even roasting.
mix
Make the lemon herb dressing.
1.In a small bowl, whisk together olive oil, juice of one lemon, minced garlic, dried oregano, salt, black pepper, and red pepper flakes.
prep
Arrange asparagus on the sheet pan.
1.Spread the trimmed asparagus in a single layer on one side of the prepared sheet pan.
2.Drizzle with 1 tablespoon of the lemon herb dressing and toss gently to coat.
prep
Season the cod and arrange on the pan.
1.Pat cod fillets very dry with paper towels.
2.Place fillets on the other side of the sheet pan.
3.Spoon the remaining dressing over the cod, spreading evenly.
4.Top each fillet with two lemon slices.
TIPDrying the fish well helps the dressing cling and promotes light browning.
bake · ~15 min
Bake until cod is flaky and asparagus is tender.
1.Bake for 13 to 15 minutes, rotating the pan halfway through.
2.Check cod at the 12-minute mark; it's done when it flakes easily with a fork and turns opaque throughout.
3.The asparagus should be bright green and crisp-tender with lightly charred tips.
TIPCod cooks fast — pull it the moment it flakes. An internal temperature of 140°F to 145°F is perfect.
garnish
Garnish with fresh parsley and extra lemon.
Scatter chopped parsley over the cod and asparagus. Serve immediately with lemon wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat cod fillets very dry with paper towels to ensure the dressing clings and the fish browns lightly.
2
Arrange asparagus in a single layer so they roast evenly; overcrowding causes steaming instead of charring.
3
Rotate the sheet pan halfway through baking for even cooking on all sides.
4
Check cod at the 12-minute mark; it's done when it flakes easily with a fork and reaches 140-145°F internally.
5
Trim woody ends from asparagus by snapping each spear where it naturally breaks.
6
For extra char on asparagus, switch the oven to broil for the last 1-2 minutes.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce olive oil to 1 tablespoon and use a nonstick sheet pan or parchment paper. The cod stays tender from its own moisture, and the asparagus roasts with just a light mist.

high protein