Cod and Asparagus Bake (Printable Version)
Flaky cod fillets baked with fresh asparagus and cherry tomatoes, brightened with lemon and topped with Romano cheese.
# Ingredients:
01 -
4 cod fillets (4 ounces each)
02 -
1 pound fresh thin asparagus, trimmed
03 -
1 pint cherry tomatoes, halved
04 -
2 tablespoons lemon juice
05 -
1-1/2 teaspoons grated lemon zest
06 -
1/4 cup grated Romano cheese
# Steps:
01 -
Preheat oven to 375°F (190°C).
02 -
Brush a 15x10x1-inch baking pan with oil and arrange cod fillets, asparagus, and cherry tomatoes (cut sides down) on the pan.
03 -
Brush the cod fillets with lemon juice and sprinkle with grated lemon zest and Romano cheese.
04 -
Bake for about 12 minutes or until the fish begins to flake easily with a fork.
05 -
Preheat the broiler and broil the cod mixture 3-4 inches from the heat source until the vegetables are lightly browned, about 2-3 minutes.