Baked Cod Recipe with Asparagus Recipe
Baked cod nestled in spring vegetables - asparagus, fennel, leeks, drizzled with olive oil, garlic and lemon zest! Bakes in just 12 minutes! Delicious and easy!
How to Make the Best Baked Cod Recipe with Asparagus
This elegant baked cod recipe showcases the delicate flavors of fresh spring vegetables combined with the subtle, flaky texture of wild cod. The combination of fennel, leeks, and asparagus creates a light yet satisfying base that complements the fish perfectly. Infused with fresh thyme, garlic, and bright lemon zest, this dish brings together clean, fresh flavors that make it perfect for both weeknight dinners and special occasions.
What makes this recipe particularly appealing is how quick and simple it is to prepare. The entire dish comes together in under an hour, with most of the cooking happening passively in the oven. The white wine and broth base reduces to create a light, flavorful sauce that keeps the delicate fish moist and tender. You can easily substitute the cod with other white fish like halibut or sea bass if preferred.
Serve this stunning dish on its own as a low-carb, protein-packed meal, or pair it with basmati rice, quinoa, or cauliflower rice for a heartier dinner. The beautiful presentation with its vibrant green asparagus and golden-brown vegetables makes it elegant enough to serve to guests, while the straightforward technique and short ingredient list make it approachable for everyday cooking.
Baked Cod Recipe with Asparagus
Baked cod nestled in spring vegetables - asparagus, fennel, leeks, drizzled with olive oil, garlic and lemon zest! Bakes in just 12 minutes! Delicious and easy!
Ingredients
For the Cod
For the Vegetables
Garnish
Instructions
Preparation
- Preheat oven to 400°F.
- Cut cod into 4-6 pieces and pat dry. Place in a bowl, drizzle with 1 tablespoon olive oil and sprinkle with salt, pepper, thyme and lemon zest. Toss to coat well and set aside.
Cook the Vegetables
- In a large, oven-proof skillet or braiser, heat 2 tablespoons olive oil over medium heat. Add the fennel and sauté 5-7 minutes, stirring, cooking until just tender.
- Add the leeks and garlic and continue cooking, stirring until leeks are golden and tender.
- Add preserved lemon (or lemon zest), fresh thyme, broth, and white wine. Stir in salt and pepper, then simmer over medium-low heat until the liquid has reduced by half and the fennel is tender, about 5 minutes.
- If fennel needs a bit longer, add another splash of broth and cover pan for a few minutes, letting it steam and get tender.
- Once fennel is tender, add the asparagus, give a stir and cook for 2 more minutes until asparagus turns bright green. If the mixture seems dry, add another splash of broth. You want this slightly wet (about ¼-inch liquid in the bottom of the pan).
Bake
- Arrange the seasoned cod pieces in the pan over the vegetables.
- Bake until the fish is cooked through, 10-15 minutes, depending on thickness. Internal temperature should reach 130-135°F.
Serve
- Divide among four bowls. Top with a sprig of thyme and lemon wedge.
- Serve this on its own for a low-carb dinner, or serve with basmati rice, everyday quinoa, or cauliflower rice.
