# What You’ll Need:
→ Fish
01 - 4 cod fillets, skinless and boneless, approximately 5.3 ounces each
02 - 2 tablespoons extra virgin olive oil
03 - Zest and juice of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, finely chopped
06 - 1 teaspoon fresh thyme leaves, or 0.5 teaspoon dried thyme
07 - 0.5 teaspoon kosher salt
08 - 0.25 teaspoon freshly ground black pepper
→ Vegetables
09 - 1 pound fresh asparagus, woody ends trimmed
10 - 8.8 ounces cherry tomatoes, halved
11 - 1 tablespoon extra virgin olive oil
12 - 0.5 teaspoon kosher salt
13 - 0.25 teaspoon freshly ground black pepper
→ Garnish
14 - Lemon wedges for serving
15 - Fresh herbs for garnish, optional
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
02 - Combine 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, fresh parsley, thyme, salt, and black pepper in a small bowl. Mix until well incorporated.
03 - Pat cod fillets dry with paper towels to remove excess moisture. Arrange on one side of the prepared baking sheet.
04 - Brush the lemon herb mixture evenly over each cod fillet, coating thoroughly on all sides.
05 - Place trimmed asparagus and halved cherry tomatoes on the opposite side of the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss gently to coat evenly.
06 - Bake for 16 to 18 minutes until cod flakes easily when tested with a fork and asparagus is tender-crisp.
07 - Divide baked cod and roasted vegetables among four plates. Garnish with lemon wedges and additional fresh herbs if desired. Serve immediately while hot.
