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Herb-Crusted Cod with Garlic Roasted Potatoes and Asparagus Recipe

Herb-Crusted Cod with Garlic Roasted Potatoes and Asparagus recipe


This is a fish dish with a golden crust and a buttery lemon sauce. It comes with tasty potatoes and asparagus. You cook the fish in a pan and the veggies in the oven. It's yummy and not too hard to make!


4 cod fillets (6 oz each)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 lemon, zested and juiced
1 lb asparagus, ends trimmed
3 tablespoons extra virgin olive oil, divided
4 medium Yukon Gold potatoes, cut into 1-inch pieces
4 cloves garlic, minced
Salt, to taste
Black pepper, to taste


Preheat the oven to 425°F and adjust the rack to the middle position.
Wash and dry all produce. Cut the potatoes into 1-inch pieces and place them on a baking sheet.
Toss the potatoes with 2 tablespoons of olive oil, half of the minced garlic, salt, and pepper. Roast in the oven for 15 minutes.
In a small bowl, mix breadcrumbs, Parmesan cheese, thyme, rosemary, lemon zest, salt, and pepper.
Pat the cod fillets dry with paper towels. Press the breadcrumb mixture onto the top of each fillet to form a crust.
In a large ovenproof skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Once the butter is melted, add the cod fillets, crusted side down, and cook for 4 minutes until the crust is golden.
Carefully flip the cod, then transfer the skillet to the oven and bake for 10 minutes, or until the fish flakes easily with a fork.
While the fish is in the oven, add the asparagus to the baking sheet with the potatoes, drizzle with the remaining olive oil, the rest of the garlic, and season with salt and pepper. Return to the oven and roast alongside the fish until tender, about 10-15 minutes.
In the same skillet used for the fish, melt the remaining 3 tablespoons of butter over medium heat. Add lemon juice and cook for 1 minute.
To serve, place a cod fillet on each plate, drizzle with the lemon butter sauce, and serve with roasted potatoes and asparagus on the side.

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