Introduction
This one-pan recipe is a testament to the beauty of simplicity and flavor. It combines the earthy warmth of roasted baby red potatoes with the vibrant freshness of asparagus, culminating in a succulent cod fillet bathed in lemon and garlic. Perfect for quick weeknight dinners, this dish packs a punch with minimal cleanup.
Ingredients
🐟 600 g wild-caught cod fillet, cut into smaller fillets
🥔 3 cups baby red potatoes, quartered
🌿 3 cups fresh asparagus, trimmed and cut into 1-inch pieces
🫒 3 tbsp Extra virgin olive oil, any high-quality brand
🧄 Garlic Lovers Seasoning, Flavor God
🍋 Lemon & Garlic Seasoning, Flavor God
🧂 Salt
🌶️ Pepper
🍋 Lemon slices for garnish
🌿 Fresh parsley, chopped
Instructions
1- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
2- Prepare the Potatoes:
- Place the quartered baby red potatoes in a large stainless steel mixing bowl.
- Drizzle them with extra virgin olive oil, and season with salt, pepper, and a generous sprinkling of Flavor God Garlic Lovers Seasoning. Toss them well to ensure even coating.
3- Initial Potato Bake:
- Spread the seasoned potatoes out on a parchment-lined baking sheet in a single layer.
- Bake in the preheated oven for approximately 15 minutes until they start to crisp up.
4- Prepare the Asparagus:
- In the meanwhile, add the prepared asparagus to the same mixing bowl.
- Drizzle with extra virgin olive oil and season with salt, pepper, and Flavor God Lemon & Garlic Seasoning. Toss to combine.
5- Prepare the Cod:
- Cut the large cod fillet into smaller serving-sized portions.
6- Combine and Continue Baking:
- After the initial 15 minutes, remove the potatoes from the oven.
- Add the asparagus to the baking sheet, gently mixing with the potatoes.
- Create space for the cod fillets and place them on the baking sheet.
7- Season the Cod:
- Drizzle each cod fillet with olive oil and season with salt, pepper, and the Flavor God Lemon & Garlic Seasoning.
- Top each fillet with a thin slice of lemon.
8- Final Bake:
- Place the baking sheet back in the oven. Bake for an additional 12-15 minutes until the cod is cooked through, reaching an internal temperature of 145°F (63°C) and flakes easily with a fork.
9- Garnish and Serve:
- Sprinkle freshly chopped parsley over the dish, and add an extra squeeze of lemon juice before serving.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 330
Protein: 30g
Fat: 14g
Carbohydrates: 25g
Fiber: 4g
Equipment:
- Large stainless steel mixing bowl
- Wooden cutting board
- Chef's knife
- Standard metal baking sheet
- Parchment paper
- Built-in electric range oven, possibly Samsung
- Wooden spatula/turner
Cooking Tips
- Use Fresh Ingredients: Ensure the asparagus is fresh for the best flavor and texture.
- Staggered Cooking: Start with potatoes as they need longer to cook through.
- Internal Temperature: Use a meat thermometer to check the cod's doneness for a tender, flaky result.
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Cal Reynolds: https://www.youtube.com/@calrreynolds
One-Pan Lemon Garlic Cod with Roasted Potatoes and Asparagus