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Cod and Asparagus Bake


  • 4 cod fillets (4 ounces each)
  • 1-pound fresh thin asparagus, trimmed
  • 1-pint cherry tomatoes, halved
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon zest
  • 1/4 cup grated Romano cheese


Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes.

Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.

Test Kitchen tips

If asparagus isn’t in season, fresh green beans make a fine substitute and will cook in about the same amount of time.

We tested cod fillets that were about 3/4 in. thick. You’ll need to adjust the bake time up or down if your fillets are thicker or thinner.

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