One pan dinners are the best for busy weeknights when you’re short on time and don’t want a ton of dishes to clean up. This recipe for roasted Mediterranean-style cod and asparagus is super easy to make and only takes 25 minutes! Did I mention that it’s also paleo and Whole30-friendly? And delicious? Oh yes.
Cod has such a light flavor that it’s great for people who don’t like a strong fish flavor. It really takes on whatever flavor you give it. In this case, that’s a buttery lemon garlic flavor. Yum! I like to get a little of everything on my fork in each bite. A mix of all the delicious flavors at once. A little fish, asparagus, garlic, an olive, a tomato, a few capers. That’s pretty much perfection.
- 3 Tbsp grass-fed butter or ghee, melted
- 24 oz sustainably-caught cod fillets, patted dry
- 16 oz asparagus, ends removed
- 1 cup kalamata olives, drained
- 3 Tbsp capers, drained
- 3 cloves garlic, thinly sliced lengthwise
- 6 oz cherry tomatoes, halved
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 lemons
- Preheat oven to 450ºF/232ºC.
- Cover sheet pan with parchment paper.
- Using a pastry brush, lightly brush the parchment paper with some of the butter or ghee.
- Make sure your cod is really dry and remove any visible bones using tweezers.
- Place the cod fillets on the pan.
- Fill in the rest of the pan with the asparagus, olives, capers, garlic, and tomatoes.
- Brush the remaining butter onto the fillets and vegetables, making sure to cover the entire surface of the cod fillets.
- Sprinkle everything with the salt and pepper.
- Slice one lemon into rings and top each fillet with a lemon slice.
- Place the sheet pan in the oven on the middle rack and roast for 10-12 minutes, until the fillets are opaque all the way through and flake easily with a fork. Cooking time will depend on the thickness of your fillets.
- Zest the remaining lemon directly onto the dish before serving.
How did yours turn out? I’d love to hear your feedback in the comments section 🙂