Baked Cod with Asparagus
Ingredients
The Fish
-
1 – 1 ½
lbs
cod
-
1
tablespoon
olive oil
-
1
teaspoon
kosher salt
-
½
teaspoon
pepper
-
2
teaspoons
fresh thyme
-
zest from one
lemon
The Vegetables
-
2
tablespoons
olive oil
-
1
large
fennel bulb
-
1
large
leek
-
4
cloves
garlic
-
2
tablespoons
finely chopped preserved lemon
-
1
tablespoon
fresh thyme
-
½
cup
chicken or veggie broth
-
½
cup
white wine
-
1
large bunch
asparagus
Instructions
- Preheat the oven to 400°F.
- Cut the cod into 4 pieces, pat dry, and toss with olive oil, salt, pepper, thyme, and lemon zest.
- Heat olive oil in an oven-proof skillet and sauté fennel until tender.
- Add leeks and garlic, cooking until golden and tender.
- Stir in lemon zest, thyme, broth, and white wine, simmering until reduced by half.
- Add asparagus and cook until bright green.
- Nestle the cod in the pan and bake for 10-15 minutes until cooked through.
- Serve in bowls topped with thyme and a lemon wedge.
Nutrition Facts (estimated)
Servings
4
Calories
266
Total fat
11.5g
Total carbohydrates
14.6g
Total protein
28.5g
Sodium
521.5mg
Cholesterol
66.1mg
You might also like