# What You'll Need:
→ Fish
01 - 4 cod fillets (5.3 oz each), skinless and boneless
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
→ Vegetables
09 - 1 bunch asparagus (about 14 oz), trimmed
10 - 8.8 oz cherry tomatoes, halved
11 - 1 tablespoon olive oil
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
→ Garnish
14 - Lemon wedges
15 - Extra fresh herbs
# How to Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a small bowl, combine 2 tablespoons olive oil, lemon zest and juice, minced garlic, parsley, thyme, salt, and pepper. Set aside.
03 - Pat cod fillets dry with paper towels. Place on one side of prepared baking sheet. Brush lemon herb mixture evenly over each fillet.
04 - Arrange asparagus and cherry tomatoes on opposite side of baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss gently to coat.
05 - Bake for 16 to 18 minutes, until cod flakes easily with a fork and asparagus is tender.
06 - Divide cod and vegetables among serving plates. Garnish with lemon wedges and extra fresh herbs if desired. Serve immediately.
