Cod with Asparagus Tomatoes

This cod and asparagus bake transforms simple ingredients into an elegant dinner with minimal effort. The tender cod fillets pair perfectly with fresh asparagus and sweet cherry tomatoes for a light yet satisfying meal that looks as beautiful as it tastes.

I first made this recipe when trying to convince my seafood-hesitant husband that cod could be delicious. The bright lemon and sweet roasted tomatoes won him over completely, and now it's in our regular dinner rotation.

Ingredients

• 4 cod fillets (4 ounces each): choose thick fillets of similar size for even cooking
• 1 pound fresh thin asparagus: trimmed, look for bright green stalks with tight tips
• 1 pint cherry tomatoes: halved, sweet varieties like Sungold add wonderful flavor contrast
• 2 tablespoons lemon juice: freshly squeezed provides brightness that balances the fish
• 1 1/2 teaspoons grated lemon zest: use organic lemons if possible for best flavor
• 1/4 cup grated Romano cheese: adds a salty umami that brings everything together

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 375°F and brush a 15x10x1 inch baking pan with olive oil. This prevents sticking and adds a subtle flavor to the vegetables as they roast.

Arrange the Ingredients:

Place the cod fillets in the center of the pan with enough space between them for even cooking. Surround them with the trimmed asparagus spears and nestle the halved cherry tomatoes cut side down throughout the pan.

Add Flavor Elements:

Brush each cod fillet generously with lemon juice until they glisten. Then sprinkle the grated lemon zest evenly over the fish, allowing some to fall onto the vegetables. The oils in the zest will perfume everything as it cooks.

Add the Cheese:

Sprinkle the Romano cheese evenly over both the fish and vegetables. The cheese will create a light crust on the fish and add wonderful flavor to the vegetables as they roast.

Initial Baking:

Bake in the preheated oven for about 12 minutes, until the fish just begins to flake when tested with a fork. The fish should still look moist and the asparagus should be tender crisp.

Final Broiling:

Without removing the food from the pan, switch your oven to broil. Place the pan 3 4 inches below the heating element and broil for 2 3 minutes until the vegetables develop light brown spots and the cheese forms a golden crust.

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The first time I made this dish, I accidentally used Parmesan instead of Romano and discovered it works beautifully too. Now I sometimes mix the two cheeses for more complexity. My favorite part is how the tomatoes burst slightly under the broiler, creating little pockets of sweet juice that complement the delicate fish.

Selecting the Best Ingredients

The quality of your cod makes all the difference in this simple dish. Look for fillets that have a clean, ocean scent rather than a fishy smell. The flesh should appear translucent rather than opaque, and feel firm to the touch. Wild caught Atlantic or Pacific cod tends to have the best flavor, though sustainably farmed options work well too. If cod isn't available, other mild white fish like haddock or pollock make excellent substitutes.

Make Ahead Options

While this dish comes together quickly, you can prep components ahead of time to make dinner even faster. Trim the asparagus and halve the tomatoes up to two days in advance, storing them separately in airtight containers in the refrigerator. You can also grate the lemon zest and squeeze the juice up to 24 hours ahead. The entire dish can be assembled on the baking sheet and refrigerated for up to 4 hours before baking, just add about 2 minutes to the baking time if cooking from cold.

Serving Suggestions

This light and elegant dish pairs beautifully with a variety of sides. For a complete meal, serve alongside fluffy quinoa or brown rice to soak up the flavorful juices. A crusty whole grain bread also works wonderfully. For a special occasion, start with a simple green salad dressed with olive oil and lemon, and finish with a light dessert like lemon sorbet or fresh berries. A crisp Pinot Grigio or Sauvignon Blanc complements the delicate flavors perfectly.

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Recipe FAQs

→ Can I use other types of fish instead of cod?

Yes, you can substitute cod with other mild white fish like haddock, tilapia, or halibut. Adjust cooking time slightly based on the thickness of your fillets—thinner fillets may need 1-2 minutes less, while thicker cuts might require a few minutes more.

→ What can I substitute for Romano cheese?

Parmesan is the closest substitute for Romano cheese, offering a similar salty, nutty flavor. Other alternatives include Asiago, Pecorino, or Grana Padano. For a dairy-free option, nutritional yeast provides a comparable flavor profile.

→ How do I know when the cod is fully cooked?

Cod is cooked when it turns opaque and flakes easily with a fork. For best results, cook until the internal temperature reaches 145°F (63°C). Be careful not to overcook, as cod can quickly become dry and tough.

→ Can I prepare this dish ahead of time?

While best served fresh, you can prep the ingredients up to 24 hours ahead. Trim asparagus, halve tomatoes, and measure other ingredients. Store prepped items separately in the refrigerator, then assemble and bake just before serving for optimal flavor and texture.

→ What sides pair well with this cod and asparagus dish?

This light main dish pairs beautifully with quinoa, brown rice, or crusty bread to soak up the flavorful juices. For a complete meal, consider adding a simple green salad with lemon vinaigrette or roasted potatoes with herbs.

→ Can I use frozen asparagus instead of fresh?

Fresh asparagus provides the best texture and flavor for this dish. If using frozen, thaw completely and pat dry before baking to avoid excess moisture. Reduce the initial baking time by 2-3 minutes since frozen asparagus is partially cooked.