Ingredients:

  • 1/2 cup (55g) panko breadcrumbs
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh thyme
  • 1 tablespoon (15ml) lemon zest (from 1 lemon)
  • 1 clove garlic, minced
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.6ml) black pepper
  • 4 (6-ounce/170g) cod fillets, skinless
  • 1 pound (450g) asparagus, trimmed
  • 2 tablespoons (30ml) olive oil
  • Salt and pepper to taste
  • 1 lemon, cut into wedges, for serving

Instructions:

  1. Preheat the oven to 400°F (200°C/Gas Mark 6).
  2. Toss asparagus with olive oil, salt, and pepper on the baking sheet. Spread in a single layer.
  3. In a small bowl, combine panko breadcrumbs, olive oil, parsley, thyme, lemon zest, garlic, salt, and pepper.
  4. Place the baking sheet in the oven and roast the asparagus for 10 minutes.
  5. Place cod fillets on the baking sheet alongside the asparagus. Season with salt and pepper.
  6. Evenly distribute the lemon-herb crust over the cod fillets, gently pressing to adhere.
  7. Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the cod is cooked through and flakes easily with a fork and the crust is golden brown.
  8. Serve immediately with lemon wedges.