# What You Need:
→ Fish
01 - 4 cod fillets, skinless and boneless, approximately 5.3 oz each
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon fresh thyme leaves, or 0.5 teaspoon dried
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
→ Vegetables
09 - 1 bunch asparagus, approximately 14 oz, trimmed
10 - 8.8 oz cherry tomatoes, halved
11 - 1 tablespoon olive oil
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
→ Garnish
14 - Lemon wedges
15 - Extra fresh herbs
# How to Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a small bowl, whisk together 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, fresh parsley, thyme, salt, and black pepper until well combined.
03 - Pat cod fillets dry with paper towels to remove excess moisture. Arrange fillets on one side of the prepared baking sheet. Brush the lemon herb mixture evenly over each fillet.
04 - Arrange trimmed asparagus and halved cherry tomatoes on the opposite side of the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss gently to coat.
05 - Transfer baking sheet to preheated oven and bake for 16 to 18 minutes, until cod flakes easily with a fork and asparagus is tender-crisp.
06 - Divide baked cod and roasted vegetables among four plates. Garnish with lemon wedges and additional fresh herbs if desired. Serve immediately while hot.
