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Baked Cod with Roasted Asparagus and Cherry Tomatoes

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Baked Cod with Roasted Asparagus and Cherry Tomatoes is a light, healthy, and flavorful dish that pairs tender, flaky cod with caramelized vegetables, all roasted together for a quick and easy weeknight dinner.

Ingredients

Scale
  • 4 cod fillets (about 6 oz each)
  • 1 bunch asparagus, trimmed
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and black pepper to taste
  • 1 lemon, sliced (plus wedges for serving)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
  2. In a large bowl, toss asparagus and cherry tomatoes with 1.5 tablespoons olive oil, garlic, oregano, salt, and pepper. Spread evenly on the prepared baking sheet.
  3. Pat cod fillets dry and place them on top of the vegetables. Drizzle remaining olive oil over the fish and season with salt and pepper.
  4. Top each fillet with a lemon slice.
  5. Bake for 15–18 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
  6. Garnish with chopped parsley and serve with lemon wedges on the side.

Notes

  • Use any white fish like haddock or halibut if cod is unavailable.
  • Make it a one-pan meal by adding baby potatoes or quinoa on the side.
  • For extra flavor, drizzle with balsamic reduction before serving.

Nutrition

Keywords: baked cod, roasted asparagus, cherry tomato fish, sheet pan dinner, healthy seafood

Find it online: https://yumcove.com/baked-cod-with-roasted-asparagus-and-cherry-tomatoes/