Garlic Butter Cod with Asparagus

Name: Garlic Butter Cod with Asparagus
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: European
Ingredients: 2 piece Cod fillets; 1 lb Asparagus; 3 tbsp Unsalted butter; 4 clove Garlic cloves; 1 piece Lemon; 2 tbsp Olive oil; 4 piece Fresh thyme; 2 tbsp Fresh parsley (garnish); 1 tsp Salt; 0.5 tsp Black pepper; 0.25 tsp Red pepper flakes

European · 30 mins

Oven-baked cod with garlic butter and lemon zest, paired with roasted asparagus.

B By Bee

Servings

2 piece Cod fillets
1 lb Asparagus
3 tbsp Unsalted butter
4 clove Garlic cloves
1 piece Lemon
2 tbsp Olive oil
4 piece Fresh thyme
2 tbsp Fresh parsley (garnish)
1 tsp Salt
0.5 tsp Black pepper
0.25 tsp Red pepper flakes

Calories

488 kcal

Protein

36g

Carbs

16g

Fat

33g

Fiber

Sugar

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Prep & Preheat

1. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil. Pat the cod fillets completely dry with paper towels — this is key for a clean bake and good texture.
2. Trim the woody ends from the asparagus. Zest and then halve the lemon — reserve the zest and cut one half into thin slices and the other half for juicing. Mince the garlic cloves finely.
Garlic Butter

3. In a small saucepan over medium-low heat, melt the butter. Add the minced garlic and red pepper flakes and cook gently for 1–2 minutes until fragrant and just golden — do not let it brown. Remove from heat and stir in the lemon zest and a pinch of salt.

3 tbsp Unsalted butter, 4 clove Garlic cloves, 1 piece Lemon, 1 tsp Salt, 0.2 tsp Red pepper flakes
Roast

4. Arrange the asparagus on one side of the prepared baking sheet. Drizzle with olive oil, season with salt and black pepper, and toss to coat. Spread in a single layer.

1 lb Asparagus, 2 tbsp Olive oil, 1 tsp Salt, 0.5 tsp Black pepper
5. Place the cod fillets on the other side of the baking sheet. Season with salt and black pepper, then spoon the garlic butter generously over each fillet. Lay the lemon slices on top of the fish and tuck the thyme sprigs around it.

2 piece Cod fillets, 1 piece Lemon, 4 piece Fresh thyme, 1 tsp Salt, 0.5 tsp Black pepper
6. Transfer the baking sheet to the oven and roast for 12–15 minutes, until the cod flakes easily with a fork and is opaque throughout, and the asparagus tips are lightly caramelized.
Serve

7. Remove from the oven. Squeeze the reserved lemon half over both the cod and asparagus. Scatter chopped fresh parsley over the top and serve immediately, spooning any pan juices over the fish.

1 piece Lemon, 2 tbsp Fresh parsley (garnish)

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