Ingredients:

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

Instructions:

  1. Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper on a baking sheet.
  2. In a small bowl, combine olive oil, lemon zest, lemon juice, panko breadcrumbs, parsley, dill, minced garlic, salt, and pepper.
  3. Place cod fillets on the same baking sheet as the asparagus, making sure they aren't overcrowded.
  4. Evenly spread the lemon-herb mixture over the top of each cod fillet.
  5. Bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork and asparagus is tender. The internal temperature should reach 145°F (63°C).
  6. Serve immediately with lemon wedges.