Lemon Herb Baked Cod with Roasted Asparagus and Garlic Parmesan Zucchini

Step 1: Prepare the Cod

Preheat oven to 400°F (200°C). Pat the cod fillets dry with paper towels and place them in a baking dish.

• 1.5 pounds cod fillets

Step 2: Make Lemon Herb Sauce

In a small bowl, whisk together the melted butter, minced garlic, lemon juice, parsley, chives, oregano, salt, and pepper.

• 4 tablespoons butter (melted)
• 4 cloves garlic (minced)
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley (chopped)
• 2 tablespoons fresh chives (chopped)
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Step 3: Season the Cod

Pour the lemon herb sauce over the cod fillets, ensuring they are evenly coated.

• Lemon herb sauce from Step 2

Step 4: Roast the Asparagus

While preparing the cod, toss the asparagus with olive oil, salt, and pepper on a baking sheet.

• 1 pound asparagus (trimmed)
• 1 tablespoon olive oil
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper

Step 5: Season the Zucchini

In a separate bowl, toss the sliced zucchini with the remaining olive oil, salt, pepper, and grated Parmesan cheese.

• 2 medium zucchini (sliced)
• 1 tablespoon olive oil
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 0.25 cup parmesan cheese (grated)

Step 6: Bake Cod and Asparagus

Place the baking dish with the cod and the baking sheet with the asparagus in the preheated oven. Bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork and the asparagus is tender-crisp.

• Prepared cod from Step 3
• Seasoned asparagus from Step 4

Step 7: Roast the Zucchini

About halfway through the cod and asparagus cooking time (around 6-8 minutes), add the zucchini to a separate baking sheet and place it in the oven. Roast for the remaining time, or until the zucchini is tender and slightly golden.

• Seasoned zucchini from Step 5

Step 8: Serve

Remove the cod, asparagus, and zucchini from the oven. Serve immediately, garnishing with extra lemon wedges if desired.

• Baked cod from Step 6
• Roasted asparagus from Step 6
• Roasted zucchini from Step 7
• 1 lemon (cut into wedges)