A vibrant and flavorful one-pan meal perfect for a ketogenic lifestyle. Tender cod fillets are baked alongside crisp asparagus and cherry tomatoes, then drizzled with a rich lemon-herb garlic butter. It's an elegant, simple, and satisfying dish.
Ingredients
- 360g cod fillets (2 x 180g)
- 250g fresh asparagus, tough ends trimmed
- 150g cherry tomatoes
- 60ml extra virgin olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
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Instructions
- 1.Preheat your oven to 200°C. Line a baking sheet with parchment paper.
- 2.Place the asparagus spears and cherry tomatoes on the baking sheet. Drizzle with 30ml of olive oil, season with salt and pepper, and toss to coat. Arrange them in a single layer.
- 3.Pat the cod fillets dry. Rub them with 15ml of olive oil and season generously with salt, pepper, and the dried oregano. Place the fillets on the baking sheet amongst the vegetables.
- 4.Bake for 12-15 minutes, or until the cod is opaque and flakes easily and the asparagus is tender-crisp.
- 5.While the cod is baking, prepare the dressing. In a small bowl, whisk together the remaining 15ml of olive oil, minced garlic, lemon zest, lemon juice, and chopped fresh parsley.
- 6.Once cooked, remove the baking sheet from the oven. Immediately drizzle the lemon-herb dressing over the hot cod and vegetables.
- 7.Serve immediately for the best flavor and texture.
Nutrition Information
Why this recipe
This recipe is exceptionally nutritious, providing high-quality lean protein and omega-3 fatty acids from cod. Asparagus is packed with fiber and essential vitamins, while olive oil provides healthy monounsaturated fats, making it a perfectly balanced, low-carb meal.
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