Description
This Baked Cod and Asparagus in Garlic Lemon Caper Sauce is a light, flavorful, and healthy meal perfect for a quick weeknight dinner or a special occasion. Tender cod fillets are baked alongside crisp asparagus, all smothered in a bright and zesty garlic lemon caper sauce that adds a Mediterranean flair to this nutritious dish.
Ingredients
Seafood
- 4 cod fillets (about 6 ounces each), skin removed
Vegetables
- 1 bunch of asparagus, trimmed (about 1 pound)
Sauce
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons capers, drained
- 1 lemon, zested and juiced
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the cod and asparagus to perfection.
- Prepare the Asparagus: Trim the tough ends off the asparagus and arrange them in a single layer on a baking sheet or in an ovenproof dish.
- Season the Cod Fillets: Pat the cod fillets dry with paper towels, then season both sides evenly with salt and freshly ground black pepper.
- Make the Garlic Lemon Caper Sauce: In a small bowl, whisk together the olive oil, minced garlic, capers, lemon zest, and lemon juice until well combined.
- Assemble the Dish: Place the seasoned cod fillets on top of the asparagus on the baking sheet. Pour the garlic lemon caper sauce evenly over the fish and asparagus, making sure everything is well coated.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender but still crisp.
- Garnish and Serve: Remove from the oven and garnish with chopped fresh parsley if desired. Serve immediately for a fresh, light meal.
Notes
- You can substitute asparagus with green beans or broccolini if preferred.
- For a spicier flavor, add a pinch of red pepper flakes to the sauce.
- If you don’t have fresh lemon, 2 tablespoons of bottled lemon juice can be used but fresh is recommended.
- Check the fish halfway through baking to avoid overcooking.
- This dish pairs well with a side of quinoa or roasted potatoes for a complete meal.
