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Crispy Lemon Herb Baked Cod with Asparagus and Potatoes

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This easy, comforting dinner features flaky cod fillets with a crispy lemon-herb crust, roasted alongside tender asparagus and golden potatoes. Ready in under 40 minutes, it’s a healthy, crowd-pleasing meal perfect for any occasion.

Ingredients

Scale
  • 4 cod fillets (about 6 oz each), fresh or thawed
  • 2 tbsp olive oil, divided
  • 1 lemon, zested and juiced
  • 2 garlic cloves, minced
  • 1/2 cup panko breadcrumbs
  • 1 tbsp chopped fresh parsley
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1 tsp dried rosemary, crushed (or 1 tbsp fresh, finely chopped)
  • 1/2 tsp salt, divided
  • 1/4 tsp black pepper, divided
  • 1 lb baby potatoes, halved
  • 1 lb fresh asparagus, trimmed
  • 1 tsp lemon zest (for potatoes)
  • Extra lemon wedges, for serving (optional)
  • Chopped fresh dill or more parsley, for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil. Wash and halve potatoes; trim asparagus.
  2. In a large bowl, toss potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp lemon zest. Spread on half of the baking sheet and roast for 15 minutes.
  3. In a bowl, combine panko breadcrumbs, parsley, thyme, rosemary, garlic, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and half the lemon zest. Mix well.
  4. Pat cod fillets dry. Drizzle with remaining olive oil and squeeze half the lemon juice over them. Press breadcrumb herb mixture onto each fillet, coating the top evenly.
  5. Toss asparagus with a little olive oil, salt, and pepper. After potatoes roast for 15 minutes, add asparagus to the baking sheet in a single layer.
  6. Arrange coated cod fillets on the other half of the baking sheet, leaving space between pieces. Drizzle with remaining lemon juice.
  7. Return sheet to oven and bake for 15-18 minutes, until cod is flaky and topping is golden brown. Potatoes should be crisp and asparagus tender.
  8. Sprinkle extra parsley or dill over everything. Serve hot with lemon wedges.

Notes

For gluten-free, use gluten-free panko or breadcrumbs. Pat cod dry for a crisp crust. Broil for 2 minutes at the end for extra crunch if desired. Swap veggies seasonally—green beans, broccoli, or carrots work well. Leftovers keep for 2 days in the fridge and reheat best in the oven.

Nutrition

Keywords: baked cod, lemon herb cod, crispy cod, sheet pan dinner, healthy fish recipe, asparagus, potatoes, easy dinner, gluten-free option, dairy-free

Find it online: https://bitefuljoy.com/crispy-lemon-herb-baked-cod-recipe-easy-dinner-with-asparagus-and-potatoes/