SHEET PAN MEALS
Parmesan Herb Cod & Asparagus
Light, flaky cod paired with tender asparagus and baby potatoes, all roasted with garlic, herbs, and Parmesan for a simple, nourishing dinner. Bright lemon and fresh parsley bring everything together for a clean and satisfying meal.
Instructions
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Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease.
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Toss the baby potatoes with 1 tablespoon olive oil, half of the minced garlic, and a portion of the salt and pepper. Spread the potatoes on one side of the sheet pan.
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Roast the potatoes for 10 minutes.
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Meanwhile, toss the asparagus with the remaining 1 tablespoon olive oil, remaining garlic, salt, and pepper. Add the asparagus around the potatoes and return the pan to the oven for 5 minutes.
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Remove the pan from the oven and make space for the cod fillets among the vegetables. Drizzle the cod with 2 tablespoons olive oil and season with garlic, lemon zest, salt, and black pepper.
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Return the pan to the oven and roast for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the potatoes are tender.
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Sprinkle Parmesan and chopped parsley over the cod and vegetables. Squeeze fresh lemon juice over the top and serve with lemon wedges.
Simple tip.
Cut the potatoes into uniform pieces so they roast evenly with the asparagus and cod. Halving smaller baby potatoes usually gives them enough time to become tender and lightly browned.
Make it your own.
Swap asparagus for broccolini or green beans, or use another mild white fish if cod is not available. Parmesan adds savory flavor, but you can leave it off if you prefer a dairy-free version.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
390
PROTEIN
34 g
CARBOHYDRATES
26 g
FAT
17 g
FIBER
6 g
SERVING SIZE
¼ recipe
