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Per serving
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- 1
Prep and arrange
Preheat oven to 375°F. Brush a 15x10x1-inch baking pan with oil. Arrange cod fillets and trimmed asparagus in the pan. Halve the cherry tomatoes and add them cut-side down.
- 2
Season and bake
Brush the fish with lemon juice and sprinkle with lemon zest. Sprinkle Romano cheese over both the fish and vegetables. Bake until the fish just begins to flake easily with a fork, about 12 minutes.
- 3
Broil to finish
Remove pan from oven and switch oven to broil. Broil the cod mixture 3–4 inches from the heat until the vegetables are lightly browned, 2–3 minutes. Serve immediately.
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Cod and Asparagus Sheet Pan Bake
Created by: CleanPlateClub
Ingredients
- 4 cod fillets
- 1 lb fresh thin asparagus
- 1 pt cherry tomatoes
- 2 tbsp lemon juice
- 1 1/2 tsp lemon zest
- 1/4 cup Romano cheese
Instructions
- Prep and arrangePreheat oven to 375°F. Brush a 15x10x1-inch baking pan with oil. Arrange cod fillets and trimmed asparagus in the pan. Halve the cherry tomatoes and add them cut-side down.
- Season and bakeBrush the fish with lemon juice and sprinkle with lemon zest. Sprinkle Romano cheese over both the fish and vegetables. Bake until the fish just begins to flake easily with a fork, about 12 minutes.
- Broil to finishRemove pan from oven and switch oven to broil. Broil the cod mixture 3–4 inches from the heat until the vegetables are lightly browned, 2–3 minutes. Serve immediately.