Ingredients:

  • 4 (6-ounce/170g) cod fillets, skin off, about 1 inch thick
  • 1 pound (450g) asparagus, trimmed
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced (reserve half the lemon for serving)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, parsley, dill, oregano, salt, and pepper.
  3. Toss the asparagus spears with 1 tablespoon of the lemon herb mixture on the baking sheet. Spread in a single layer.
  4. Pat the cod fillets dry with paper towels. Place the cod fillets on the baking sheet alongside the asparagus. Brush the remaining lemon herb mixture evenly over the cod fillets.
  5. Bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork and the asparagus is tender-crisp.
  6. Squeeze the reserved lemon half over the cod and asparagus before serving.