Baked Cod with Potatoes and Asparagus

One pan. One hour. Three steps. Jubilation parade.

Baked Cod with Potatoes and Asparagus / Bev Cooks

I know it’s just FISH BLAH BLAH, but you guys. This is seriously my new favorite way to eat the fishes.

“Les poissons les poissons HEE HEE HEE HAW HAW HAW.” (<–name that movie)

It’s not a NEW way of eating fish per se. I ain’t reinventing the wheel. But hark it- when you space out the roasting process into three even chunks of time, you are left with perfectly cooked everything, including a fun little pond o’ lemony butter underneath. And you know how we feel about fun little ponds o’ lemony butter dripping from our faces.

Baked Cod with Potatoes and Asparagus / Bev Cooks

Step one: the pertaters. I chose red, because next to that white fish, we need a little color, man! Just cut ’em up, drizzle with oil, and sprinkle on some salt, peppa, and rosemary. (but not her baby.)

Slide her in a 400 degree oven for twenty. The end.

Baked Cod with Potatoes and Asparagus / Bev Cooks

SIKE. Step two: Add some veggies. One bunch of asparagus, ends trimmed and cut into 2ish-inch pieces, and some thinly sliced red onion. Layer layer layer. Scoot some stuff around if you have to. It may start to feel crowded, but that’s okay. Just pretend they’re at their favorite rock show, and this baking sheet is the mosh pit.

. . . Forget I said anything.

Back in for twenty.

Baked Cod with Potatoes and Asparagus / Bev Cooks

Step three: in goes the fish! Scoot and nestle, scoot and nestle. You’ll make it work. Once you get the fillets all nestled in, sprinkle each one with salt and pepper, and layer the whole pan with thin slices of lemon. AND TINY BUTTER CHUNKS. Sorry to yell. I nearly forgot this part! Cut up like, two Tbs. of butter and sprinkle the chunks on top of everything. I forgot to photograph it because I’m a raging idiot.

Back in for the final twenty.

Baked Cod with Potatoes and Asparagus / Bev Cooks

D o n e.

The potatoes have had a full hour in the oven, so they’re perfectly tender and wrinkled and a little crispy on the outside and your eyes will sob forever.

The asparagus is tender and lemony, the onions are pretty much caramelized and glorious. And the fish – my gah. Flaky, buttery, lemony. It’s almost stupid.

You could even add a little garlic powder to the whole thing during the final twenty minutes! Try that and let me know exactly how much your heart breaks over it.

Be sure and spoon out a little of the pan drippins over each plated meal! I say “drippins” with a southern lisp to drive my friend Ashlee mad. She will literally lean over and moan with utter disgust. I love it.

Baked Cod with Potatoes and Asparagus / Bev Cooks

Simple and Healthy! Look at you.

Baked Cod with Potatoes and Asparagus
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Ingredients

  • 1.25 pounds red potatoes, cut into bite-sized pieces
  • 1 Tbs. fresh rosemary leaves
  • 1 Tbs. extra-virgin olive oil
  • 1 bunch asparagus, ends trimmed and cut into 2-inch pieces
  • 1/3 cup thinly sliced red onion (more or less, depending on how much you dig onion)
  • 4 fresh cod fillets
  • 1 lemon, thinly sliced
  • 2 Tbs. butter, cut into small chunks
  • salt and pepper

Instructions

  1. Preheat the oven to 400.
  2. On a large baking sheet, arrange the diced potatoes. Drizzle with oil, sprinkle with salt, pepper and rosemary leaves. Give it a toss with your fingers. Roast for 20 minutes.
  3. To the pan, add the asparagus and onion slices. Evenly spread everything out; roast for another 20 minutes.
  4. Now, nestle the fish fillets in with the veggies on the pan. Season each fillet with salt and pepper, and layer with the lemon slices and butter chunks. Roast for a final 20 minutes.
  5. Serve immediately!
  6. This will serve four happy faces.
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http://bevcooks.com/2016/03/baked-cod-potatoes-asparagus/

 

Baked Cod with Potatoes and Asparagus / Bev Cooks

“Now I stuff you with bread, It don’t hurt, ’cause you’re dead! And you’re certainly lucky you are!” (<–no really, name that movie.)

Lake Chillin' (also known as looking for dead bodies)

One quick thing! (I’d normally include this in Flotsam, but this week is different. OoooOOOOOooo.) I’m beyond flattered to be featured today on Oh, Mama as their weekly crush! So sweet of them. Be sure and peep it if you have a sec! ^^^Here I am teaching the grems how to skip rocks. Also known as: looking for floating dead bodies. I WATCHED DEXTER, I KNOW.

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21 Responses to Baked Cod with Potatoes and Asparagus

  1. Bella March 15, 2016 at 9:34 am #
    Oh wow this look so yummy, I love cod http://xoxobella.com
  2. Ellie | Hungry by Nature March 15, 2016 at 9:48 am #
    I am always looking for new ways to cook fish. This looks like just the ticket - super simple and stunning!
    • Laura @ Raise Your Garden March 16, 2016 at 7:29 am #
      Me too! My fish tastes way too fishy. This looks fab. We have a tradition in our family of eating asparagus and asking everyone else "if there's anything stuck in our teeth" silliness!!! Fun.
  3. Brittany | Words Like Honeycomb March 15, 2016 at 9:57 am #
    i peeped! congrats on the feature ;) they speak truth! You always bring a smile to my face and I never hover over the red 'x' in the corner.
  4. Emily March 15, 2016 at 10:29 am #
    The little Mermaid!! ??
  5. Nadia March 15, 2016 at 11:02 am #
    Great dish.
  6. Kathy H. March 15, 2016 at 1:43 pm #
    This looks so yummy, I'm ready to dive in and swim wit' da fishes! Wonder how it would work with flounder fillets?
    • Bev Weidner March 16, 2016 at 9:22 am #
      I've actually never cooked with flounder before, so I'm not 100% on that! But I beeeet it would be a-okay. Let me know how it turns out!
  7. Chris March 15, 2016 at 2:33 pm #
    Oh dang that looks good!! Do you think the recipe would work with frozen but thawed cod? I think I'll toss the potatoes/veggies with a teeny bit of either Dijon or grainy mustard along with the olive oil. That just sounds like it would be so good along with the rest of the recipe.
    • Bev Weidner March 16, 2016 at 9:21 am #
      Oh it would be just fine with thawed cod! For sure. That's normally the way I cook fish!
  8. Tori March 16, 2016 at 5:16 am #
    This is the perfect light and healthy meal to say hello to Springtime and to celebrate the season!
  9. Abby VanderWyst March 22, 2016 at 6:15 am #
    Made this last night and the whole family (including 2 toddlers) loved it! I loved that it was delicious, easy and one pan for clean up. More importantly, why does Friday Night Lights get so bad starting at Season 4?! It takes a total nosedive! Should I continue on?
  10. Gina Trexler March 25, 2016 at 9:46 pm #
    Simple + Deeeeeeelicious = BIG hit. Will definitely make this again and again and again and then again. So good, I'm tellin' ya.
  11. Sommer @aspicyperspective April 3, 2016 at 8:54 am #
    I can't wait to try this! Pinned for later.
  12. Crystal May 19, 2016 at 8:32 pm #
    So simple! This was exactly what I was looking for - thank you!!
  13. Betty Ann August 27, 2016 at 4:20 pm #
    You are effin HILARIOUS!! Thanks for sharing this recipe, gonna make it tonight!!
  14. Mr E September 2, 2016 at 7:59 am #
    OK. you're officially my new favourite person. I knew what I wanted in a recipe and you have delivered. And you're funny. Big love.
  15. Kelly Byler September 5, 2016 at 5:01 pm #
    Thanks for posting this! I've made this at least 4 times this month! It's an easy healthy and delicious meal that even my picky teenage daughter likes!
  16. Danger July 4, 2017 at 7:07 pm #
    You're hilarious! I usually skip the reading and go straight to the bottom of most recipes on blogs but yours are way too funny to skip :)
  17. Virginia July 25, 2017 at 2:01 pm #
    We made this dish last night. It was amazing. My husband loved it and to me that is the biggest gold. The only thing that we did is add a couple of extra different seasonings along with the ones it calls for and minced garlic (we are a huge garlic family). Our rosemary came right from our garden and I think that really made a difference since it wasn't store bought. The only problem we had was getting the fish to cook through (we had to put the tray back in the oven for about an additional 10 minutes). But all in all we would give this dish 5 stars.😁🍲
    • Virginia July 25, 2017 at 2:20 pm #
      Sorry, I forgot to add a couple of thing to my post. For the minced garlic we added about 2 nice pinches and sprinkled it around the whole pan before we put the potatoes in the oven. Now I know I said that we add some other seasonings, but I'll be honest, I was dealing with the rosemary and my husband came up behind me and started adding stuff (no clue what, but the good thing is that he's already a chef so I don't normally judge unless it comes out bad). Also for the fish, we preseasoned them (meaning we rolled them around in the seasonings)(Chef Paul Prudhomme "Magic Seasoning Blends - Blackened Redfish Magic and Seafood Magic". We use all of his Magic Seasonings for every dish no matter what. Even for frozen Vegys and simple Shepherds pie.) then put them in the pan. Oh my gosh, delicious dish.

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