Ingredients:

  • 4 (6-8 ounce) cod fillets, skinless (Approximately 170-225g each)
  • 2 tablespoons olive oil (30 ml)
  • Zest of 1 lemon
  • 2 tablespoons lemon juice (30 ml)
  • 1/4 cup panko breadcrumbs (25g)
  • 2 tablespoons chopped fresh parsley (10g)
  • 1 tablespoon chopped fresh dill (5g)
  • 1 clove garlic, minced (approximately 3g)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1 pound asparagus, trimmed (450g)
  • 1 tablespoon olive oil (15 ml)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss asparagus with olive oil, salt, and pepper. Spread in a single layer on one side of the baking sheet.
  3. In a bowl, combine olive oil, lemon zest, lemon juice, panko breadcrumbs, parsley, dill, garlic, salt, and pepper.
  4. Place cod fillets on the other side of the baking sheet, spacing them evenly.
  5. Spoon the lemon-herb mixture evenly over each cod fillet, pressing gently to adhere.
  6. Bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender-crisp. Check the cod at 15 minutes and add a few more minutes if needed.