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Cod and Asparagus Bake

8 reviews
Total Time
Prep/Total Time: 30 min.

Recipe by thomas faglon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

The lemon pulls this flavorful and healthy dish together. You can use grated Parmesan cheese instead of Romano if you'd like. —Thomas Faglon, Somerset, New Jersey

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Test Kitchen tips
  • If asparagus isn't in season, fresh green beans make a fine substitute and will cook in about the same amount of time.
  • We tested cod fillets that were about 3/4 in. thick. You'll need to adjust the bake time up or down if your fillets are thicker or thinner.
    • Test Kitchen Approved

    Cod and Asparagus Bake

    8 reviews
    Prep Time 15 min
    Cook Time 15 min
    Yield 4 servings

    Ingredients

    • 4 cod fillets (4 ounces each )
    • 1 pound fresh thin asparagus, trimmed
    • 1 pint cherry tomatoes, halved
    • 2 tablespoons lemon juice
    • 1-1/2 teaspoons grated lemon zest
    • 1/4 cup grated Romano cheese
    Text Ingredients

    Directions

    1. Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes.
    2. Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.

    Nutrition Facts

    1 serving: 141 calories, 3g fat (2g saturated fat), 45mg cholesterol, 184mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

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