Description
This is the ultimate weeknight dinner—healthy, hearty, and on the table in under 30 minutes. Flaky, garlicky cod roasts to perfection alongside sweet carrots and crisp-tender asparagus, all on one sheet pan for easy cleanup. It’s nourishing, light, and bursting with fresh flavor—proof that simple ingredients can create something extraordinary.
Ingredients
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2–3 cod fillets (6 oz each, fresh or thawed frozen)
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1 bunch asparagus, trimmed
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2 large carrots, peeled & sliced
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2 tbsp olive oil, divided
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2 cloves garlic, minced (or ½ tsp garlic powder)
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1 tsp smoked paprika
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Salt & pepper, to taste
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Lemon wedges, for serving
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Optional: fresh parsley for garnish
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Season Cod: Mix 1 tbsp olive oil, garlic, paprika, salt, and pepper. Brush over fillets.
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Prep Veggies: Toss asparagus & carrots with remaining oil, salt, and pepper. Spread on other half of pan.
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Bake: Roast 18–20 minutes, until cod flakes with a fork and veggies are tender.
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Finish: Serve hot with lemon wedges and parsley.
Notes
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Mediterranean: Use cherry tomatoes, red onion & olives. Finish with feta.
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Lemon-Herb: Swap paprika for lemon zest + fresh dill or thyme.
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Spicy: Add cayenne or red pepper flakes to seasoning mix.
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Crunchy: Sprinkle cod with panko mixed with butter & garlic before baking.