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⇄

Trim the woody ends off the asparagus, 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.

Place the baking dish with cod on the middle rack and the asparagus tray on the lower rack of the oven at 190°C; bake cod for 12-15 minutes until it flakes easily with a fork and appears opaque, and roast 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.