A zesty and healthy twist on fish, this one-pan dish has green and red veggies coupled with cod for a bright and delicious dinner.
4 cod fillets
1 lb fresh thin asparagus, trimmed
1 cherry tomatoes, halved
2 tbsp lemon juice
1 tsp grated lemon zest
1
Preheat oven to 375°.
2
Place cod and asparagus in a 15 x 10 x 1 inch baking pan brushed with oil.
3
Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest.
4
Bake until fish just begins to flake easily with a fork, about 12 minutes.
5
Remove pan from oven; preheat broiler.
6
Broil cod mixture 3-4 inches from heat until vegetables are lightly browned, 2-3 minutes.
Ingredients
4 cod fillets
1 lb fresh thin asparagus, trimmed
1 cherry tomatoes, halved
2 tbsp lemon juice
1 tsp grated lemon zest