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Herb-Crusted Cod with Cherry Tomato Salsa and Asparagus Recipe

Herb-Crusted Cod with Cherry Tomato Salsa and Asparagus recipe


This is a fish dish with a crispy herb crust. It has a fresh cherry tomato salsa on top. There are also roasted asparagus sticks on the side. It's a yummy and healthy meal.


1 lb cod fillet
1 tbsp lemon zest
1/4 cup breadcrumbs
2 tbsp grated Parmesan cheese
1 tbsp fresh thyme leaves
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1 lb asparagus
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1 tbsp balsamic vinegar
1 tbsp fresh basil, chopped
1 tsp capers, drained


Preheat the oven to 425°F and position the rack in the center.
Wash and dry the asparagus and cherry tomatoes. Snap off the woody ends of the asparagus and place them on a baking sheet.
Drizzle the asparagus with 1/2 tbsp of olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven until tender-crisp, about 12-15 minutes.
In a small bowl, mix together the breadcrumbs, Parmesan cheese, lemon zest, thyme, 1/2 tbsp olive oil, salt, and pepper to create the herb crust.
Place the cod fillet on a greased baking sheet and press the breadcrumb mixture onto the top of the fillet.
Bake the cod in the oven alongside the asparagus until the crust is golden and the fish flakes easily with a fork, about 12-15 minutes.
While the cod and asparagus are cooking, prepare the cherry tomato salsa by combining the cherry tomatoes, red onion, balsamic vinegar, basil, and capers in a bowl. Mix well.
Once the cod and asparagus are done, remove from the oven.
Serve the herb-crusted cod with a generous spoonful of cherry tomato salsa on top and the roasted asparagus on the side.

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