Baked Cod with Herb Butter and Roasted Asparagus

Preheat the oven to 190°C to ensure even cooking for both dishes.

💡 Check oven temperature with an oven thermometer for accuracy.

• 120 g butter⇄
• 20 g fresh parsley⇄
• 20 g fresh dill⇄
• 10 g lemon zest⇄
• 8 g salt⇄
• 4 g black pepper⇄

In a small bowl, mix softened butter with chopped herbs, lemon zest, salt, and pepper until well combined, creating a smooth herb butter.

💡 Soften butter at room temperature for easier mixing.

• 680 g cod fillet⇄

Place cod fillets in a baking dish, ensuring they are evenly spaced, and spread a generous layer of herb butter over each fillet.

💡 Pat the cod dry with paper towels before adding butter to help it adhere.

• 800 g fresh asparagus⇄
• 60 ml olive oil⇄
• 40 g garlic⇄
• 8 g salt⇄
• 4 g black pepper⇄

1. 1.Trim the woody ends off the asparagus.
2. 2.Arrange spears on a baking sheet in a single layer and toss with olive oil, thinly sliced garlic, salt, and pepper to coat evenly.

💡 Snap off asparagus ends by bending near the base; they break naturally at the tough spot.

1. 1.Place the baking dish with cod on the middle rack and the asparagus tray on the lower rack of the oven at 190°C.
2. 2.Bake the cod for 12-15 minutes until it flakes easily with a fork and appears opaque.
3. 3.Roast the asparagus for 10-12 minutes until tender-crisp with slightly browned tips.

💡 Position trays to avoid overcrowding for even heat distribution.

• 2 whole lemon juice⇄
• 20 g capers⇄

Remove cod from the oven, squeeze fresh lemon juice over the fillets, and sprinkle with capers for a tangy finish.

💡 Rinse capers if they’re too salty to balance flavors.

• 20 g lemon zest⇄
• 60 g sliced almonds⇄

Remove asparagus from the oven and sprinkle with lemon zest and sliced almonds for added brightness and crunch.

💡 Toast almonds lightly in a dry pan beforehand for extra flavor.