COD AND ASPARAGUS BAKE
In this bright and lively one-pan dish, green and red veggies back up tender fish, and lemon pulls everything together. You can use grated Parmesan cheese instead of Romano. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes., Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.
Nutrition Facts : Calories 141 calories, Fat 3g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 184mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
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Kerri Wilson
[email protected]This recipe is a great way to cook cod and asparagus. The lemon-herb sauce is the perfect complement to the fish and vegetables.
Udeme Robert
[email protected]I love this recipe! It's healthy and delicious.
Tonuja eislam Tanve
[email protected]This dish was easy to make and turned out great! The fish was moist and flaky and the asparagus was cooked to perfection.
Olivia beardsley (Livie)
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The cod and asparagus were cooked perfectly and the lemon-herb sauce was amazing.
Mursalin ff
[email protected]This recipe is a keeper! I will definitely be making it again.
Noah Phillips
[email protected]I made this dish for my family last night and it was a hit! Everyone loved the flavor and the fish was cooked to perfection.
Chakir Bousbia
[email protected]This dish was absolutely delicious! The cod was cooked perfectly and the asparagus was still slightly crunchy. The lemon-herb sauce was the perfect complement to the fish and vegetables.