Baked Cod with Asparagus and Potatoes

Name: Baked Cod with Asparagus and Potatoes
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 Cod fillets about 1.3 Kg total; 500 g Asparagus trimmed; 4 Spring onions (or scallions) sliced; 3 Potatoes sliced into 1/2 inch rounds; 1 tbsp Parsley finely chopped; 1 The juice of 1 lemon; 3 tbsp Olive oil extra virgin (divided); Salt and Pepper to taste; 0.33 cup White wine; 1 tsp Thyme dried; 1 tsp Tarragon dried

ChefBenji @chefbenji

This one-pan baked cod with asparagus and potatoes combines wild-caught cod with seasonal vegetables for a near-effortless dinner that’s ready in a snap.

ChefBenji @chefbenji

This one-pan baked cod with asparagus and potatoes combines wild-caught cod with seasonal vegetables for a near-effortless dinner that’s ready in a snap.

Saved

Ingredients

45 mins

2 servings

4Cod fillets about 1.3 Kg total
500 gAsparagus trimmed
4Spring onions (or scallions) sliced
3Potatoes sliced into 1/2 inch rounds
1 tbspParsley finely chopped
1The juice of 1 lemon
3 tbspOlive oil extra virgin (divided)
Salt and Pepper to taste
0.33 cupWhite wine
1 tspThyme dried
1 tspTarragon dried

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Steps

45 mins

1

Preheat the oven to 180 oC.
2

In a baking pan, add the potatoes. Sprinkle with salt & pepper, and drizzle them with 4 tbsp olive oil. Bake for 15 minutes.
3

Meanwhile, heat the remaining 2 tbsp olive oil over medium heat and sauté the asparagus and scallions for 3-5 minutes.
4

Remove the pan from the oven and flip the potatoes and re-arrange them making “nests” leaving space for the fish.
5

Place the codfish in the “nests” and sprinkle with the thyme and tarragon.
6

Add the asparagus and scallions on top of the fish and drizzle with the wine.
7

Bake for 15 -20 more minutes, or until the fish is fully cooked and flaky, but not dry.
8

Sprinkle with the parsley and lemon juice and serve.