Tired of complicated weeknight dinners? This Lemon Romano Baked Cod is your new go-to! In just 20 minutes, you’ll have a vibrant, flavorful, and healthy one-pan meal on the table. Flaky cod, crisp-tender asparagus, and sweet burst tomatoes, all tied together with zesty lemon and savory Romano cheese. It’s elegance made simple.
Ingredients
• 4 cod fillets, 4 ounces / 113g each
• 1 pound / 450g fresh thin asparagus, trimmed
• 1 pint / 2 cups / 300g cherry tomatoes, halved
• 2 tablespoons / 30ml fresh lemon juice
• 1 ½ teaspoons / 6g grated lemon zest
• 1/4 cup / 25g grated Romano cheese
• 1 tablespoon / 15ml olive oil
• Salt and freshly ground black pepper to taste
Instructions
1. Directions
2. Preheat your oven to 375°F / 190°C. Lightly brush a 15x10x1-inch baking pan with olive oil.
3. Arrange the trimmed asparagus and cod fillets in a single layer on the prepared pan. Scatter the halved cherry tomatoes around them, cut-side down.
4. Brush the cod fillets with fresh lemon juice, then sprinkle evenly with lemon zest, salt, and pepper.
5. Generously sprinkle the Romano cheese over both the fish and the vegetables.
6. Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork.
7. For a beautiful golden-brown finish, switch the oven to the broiler setting. Place the pan 4-6 inches from the heat and broil for 2-3 minutes, watching carefully to prevent burning. Serve immediately.
Nutritional Information
• Nutrition (per serving)
• Calories: 141 kcal
• Fat: 3g
• Carbohydrates: 6g
• Protein: 20g
• Fiber: 2g
Pro Tips
• Pat the cod fillets completely dry with a paper towel before seasoning. This helps them get a better texture and prevents them from steaming in the oven.
• For even cooking, choose asparagus spears that are similar in thickness. If your spears are very thick, they may require a few extra minutes in the oven.
• Don’t overcrowd the pan. Give the vegetables and fish enough space to roast rather than steam. Use two sheet pans if necessary for the best results.
• This recipe works beautifully with other firm white fish like halibut or haddock. You can also use salmon, but you may need to adjust the cooking time based on the fillet’s thickness.
