This Lemon Herb-Butter Cod is a delightful way to enjoy a light, healthy meal. The cod fillets are flaky and tender, enhanced by a rich herb-butter mixture that brings out the fish’s natural flavors. Pairing the cod with bright, zesty lemon asparagus adds a pop of color and freshness to the plate.
With simple ingredients and quick cooking time, this dish is perfect for a weeknight dinner or entertaining guests. The combination of buttery herbs with crisp asparagus makes it both comforting and sophisticated, appealing to a variety of palates.
Ingredients
INGREDIENTS
- 4 cod fillets
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 lemon, juiced and zested
- 1 pound asparagus, trimmed
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix together butter, minced garlic, chopped parsley, dill, lemon juice, and lemon zest. Set aside.
- Place cod fillets on a baking sheet lined with parchment paper. Season with salt and pepper.
- Spread the herb-butter mixture evenly over the top of each cod fillet.
- In a separate bowl, toss the trimmed asparagus with olive oil, salt, and pepper. Arrange the asparagus around the cod on the baking sheet.
- Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
- Serve immediately, garnished with lemon wedges if desired.
Notes
Tip: For added texture, broil the cod for the last 2 minutes of cooking for a crispy top.
When cooking the cod, avoid overcooking to maintain its flaky texture. You can substitute the cod with any firm white fish, such as haddock or tilapia, if desired.
If you’re short on time, you can prepare the herb-butter in advance and store it in the fridge. Just slice it and place it on the hot cod just before serving. Leftover asparagus can be enjoyed cold in salads or reheated briefly in a pan.
