Lemon Herb Cod and Asparagus

The kitchen filled with the brightest, most invigorating citrus scent while this roasted away, and I actually paused mid conversation to just breathe it in. My husband looked up from his book and asked what smelled like a fancy restaurant, which was honestly the best compliment I have received all week. We ended up eating it straight off the sheet pan while standing at the counter because neither of us could wait to sit down properly.

Last Tuesday my friend Sarah came over exhausted from work, and I threw this together while she vented about her day. She stopped mid sentence when I pulled the pan from the oven and said wait, that looks beautiful. Nothing beats watching someone realize that healthy food can actually be gorgeous and exciting.

Ingredients

• Cod fillets: I choose skinless because it creates this lovely tender texture that just falls apart
• Fresh lemon juice and zest: Both are essential because zest brings bright aromatic oils while juice adds the tangy acid balance
• Fresh parsley and dill: These herbs turn a plain white fish into something special, though dried dill works in a pinch
• Asparagus: Thin stalks roast faster, so try to pick similarly sized spears for even cooking
• Olive oil: Do not skip this because it helps those herbs cling to the fish and keeps everything moist
• Garlic: Minced fresh garlic mellows beautifully in the oven, creating these sweet aromatic pockets

Instructions

Get your oven ready:

Preheat to 400 degrees and line your sheet pan with parchment paper because you will thank yourself later when cleanup is just crumpling up paper.

Prep the asparagus:

Trim the woody ends and arrange them on one side of your pan, then drizzle with olive oil and sprinkle with salt and pepper.

Make the magic mixture:

Whisk together olive oil, lemon zest, lemon juice, garlic, parsley, dill, salt, and pepper until it becomes this bright green paste.

Season the cod:

Pat your fillets completely dry with paper towels because wet fish steams instead of roasts, then place them on the pan and brush generously with that herb mixture.

Roast it all:

Bake for 15 to 18 minutes until the fish flakes easily and the asparagus is tender, but do not overcook or the cod will turn rubbery.

Finish with flair:

Squeeze fresh lemon over everything and maybe scatter some extra herbs because that final touch makes it look like you tried much harder than you actually did.

Pin It

This recipe has become my go to for busy weeknights when takeout starts sounding tempting but I know I will feel better eating something real. Something about that combination of bright lemon, fragrant herbs, and tender fish makes even a random Tuesday feel special.

Choosing the Right Fish

I have found that cod works perfectly because it is mild enough to let those herbs shine while still holding its shape beautifully. Any flaky white fish like haddock or tilapia will give you similar results, so just pick what looks freshest at your counter.

Perfectly Roasted Vegetables

The asparagus should still have a little snap when it comes out of the oven because nobody likes mushy vegetables. If you want to add cherry tomatoes or sliced red onion, toss them in halfway through so they do not burn before the fish finishes cooking.

Serving Ideas

While this is satisfying enough to eat on its own, I often serve it over steamed rice or quinoa to soak up all those lemony pan juices. A simple side salad with an extra squeeze of lemon balances the meal perfectly.

• Cook some extra vegetables to have for lunch the next day
• The flavors actually intensify overnight in the refrigerator
• This reheats beautifully at 350 degrees for about 10 minutes

Pin It

There is something deeply satisfying about a healthy dinner that tastes indulgent enough to serve company but comes together faster than delivery would arrive.

Recipe Q&A

→ What temperature should cod be cooked to?

Cod is fully cooked when it reaches an internal temperature of 145°F (63°C) and appears opaque throughout, easily flaking when tested with a fork. Visual cues are reliable indicators for this mild white fish.

→ Can I use frozen cod fillets?

Frozen cod works well for this dish. Thaw completely in the refrigerator overnight, then pat dry before marinating to ensure the lemon-herb mixture adheres properly and the fish roasts evenly.

→ What other fish can I substitute?

Haddock, tilapia, halibut, sea bass, or any mild white fish fillets work beautifully with these flavors. Adjust cooking time slightly depending on the thickness of your chosen fish.

→ How do I know when asparagus is done?

Perfectly roasted asparagus should be tender when pierced with a fork but still retain some bright green color. Avoid overcooking, which causes the spears to become limp and lose their vibrant hue.

→ Can I prepare this ahead of time?

Yes! Mix the lemon-herb marinade up to a day in advance and store refrigerated. You can also trim the asparagus ahead. For best results, marinate the fish just before roasting to maintain optimal texture.