Sheet Pan Lemon Cod Fillets on Crispy Potatoes and Asparagus
Recipes Healthy Cooking Main Dish Meal ideas Quick and Easy Seasonal cooking
Description
Make your whole meal easily and quickly on a sheet pan in the oven. The cod and sliced potatoes are are perfectly baked in a lemon-butter sauce with fresh asparagus. Plus, clean up is a breeze.
Ingredients
1-2 small Russet potatoes, peeled and thinly sliced into 1/4" thick rounds
1 T. unsalted butter, melted, plus 2 T. diced pats
1 large garlic clove, minced
2 sprigs fresh thyme, plus 1/2 t. minced
Kosher salt and fresh ground black pepper, to taste
2 5-6 oz. skinless cod fillets, 1 to 1 1/2" thick
4 thinly cut lemon slices, plus more for serving
1 small bunch of asparagus, tough ends discarded
1 t. olive oil
Directions
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Preheat oven to 410 degrees F. with an oven rack placed in the middle of the oven.
Toss sliced potatoes with melted butter, garlic, minced thyme, 1/2 t. salt, and 1/4 t. pepper in a bowl.
Shingle the potato slices in 2 rows of 4, slightly overlapping and forming a rectangule on a rimmed baking sheet.
Bake until brown in spots and just tender, 25 to 35 minutes, rotating the baking sheet halfway through roasting.
Pat cod dry with paper towels; season with salt and pepper. Lay 1 cod fillet on top of each potato square; top with butter pats, a thyme sprig, and 2 lemon slices.
Toss the asparagus with 1 t. olive oil; sprinkle with salt and pepper. Transfer to the pan with the fish and potatoes.
Bake until the cod flakes apart and registers 140 degrees F with a thermometer and the asparagus are tender and brown in spots, about 15 minutes.
Remove the sheet pan from oven. Slide a large spatula underneath the potatoes to transfer the cod and the rectangle bundle to individual plates.
Divide the asparagus evenly between 2 plates.
Serve with lemon slices and a sprinkle of fresh, chopped thyme.
2 servings.