Cod and Asparagus Bake

“In this bright and lively one-pan dish, green and red veggies back up tender fish, and lemon pulls everything together. You can use grated Parmesan cheese instead of Romano.” —Thomas Faglon, Somerset, New Jersey

Cod And Asparagus Bake Exps Tham18 200337 B10 08 5b 7Photo: Taste of Home
Cod and Asparagus Bake
Cod and Asparagus Bake
Servings Prep Time Cook Time
4servings 15minutes 15minutes
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes.
  2. Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.
Recipe Notes

Test Kitchen tips

  • If asparagus isn't in season, fresh green beans make a fine substitute and will cook in about the same amount of time.
  • We tested cod fillets that were about 3/4 in. thick. You'll need to adjust the bake time up or down if your fillets are thicker or thinner.

Nutrition Facts
1 serving: 141 calories, 3g fat (2g saturated fat), 45mg cholesterol, 184mg sodium, 6g carbohydrate (3g sugars, 2g fibre), 23g protein.

Diabetic Exchanges: 3 lean meat, 1 vegetable.