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

Steps

1. Preheat oven to 410 degrees F. with an oven rack placed in the middle of the oven.
2. Toss sliced potatoes with melted butter, garlic, minced thyme, 1/2 t. salt, and 1/4 t. pepper in a bowl.
3. Shingle the potato slices in 2 rows of 4, slightly overlapping and forming a rectangule on a rimmed baking sheet.