Baked Cod with Roasted Asparagus and Cherry Tomatoes
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.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
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
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- 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.
- 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.
- Top each fillet with a lemon slice.
- 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.
- 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
- Serving Size: 1 fillet with vegetables
- Calories: 290
- Sugar: 4g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg