Baked Cod with Asparagus and Potatoes

A picture showing a baked cod fish fillet, with a side of potatoes and asparagus.

5 from 1 vote

This one-pan baked cod with asparagus and potatoes combines wild-caught cod with seasonal vegetables for a near-effortless dinner that’s ready in a snap.

Prep Time15

Cook Time25

Total Time40

Course: Main

Cuisine: Greek Recipes, Mediterranean Recipes

Keyword: Asparagus, Cod, Easy Recipe, Fish, One-Pan Dinner, Potatoes, Sheet-Pan Dinner, Spring

Servings:

Calories: 378kcal

Author: Sonia Skounaki for Primal Mediterranean Gourmet

Ingredients

4 Cod fillets about 3lbs total (can also use other fish like Mahi-mahi, perch, haddock)
1 lb Asparagus trimmed
4-5 Scallions sliced
4 Potatoes sliced into 1/2 inch rounds
2 tbsp Parsley finely chopped
The juice of 1 lemon
6 tbsp Olive oil extra virgin, divided
Salt and Pepper to taste
⅓ cup White wine
1 tsp Thyme dried
1 tsp Tarragon dried

Instructions

Preheat the oven to 375^o F
In a baking pan, add the potatoes. Sprinkle with salt & pepper, and drizzle them with 4 tbsp olive oil.
Bake for 15 minutes.
Meanwhile, heat the remaining 2 tbsp olive oil over medium heat and sauté the asparagus and scallions for 3-5 minutes.
Remove the pan from the oven and flip the potatoes and re-arrange them making "nests" leaving space for the fish.
Place the codfish in the "nests" and sprinkle with the thyme and tarragon.
Add the asparagus and scallions on top of the fish and drizzle with the wine.
Bake for 15 -20 more minutes, or until the fish is fully cooked and flaky, but not dry.
Sprinkle with the parsley and lemon juice and serve.

Notes

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition