fbpx

“To be a Christian means to forgive the inexcusable, because God has forgiven the inexcusable in you.” ~C.S. Lewis

Cod and Asparagus Bake

Ingredients:

  • 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

Directions:

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.

Summer Hymn Sing

Let us know what you would like to sing in Worship this summer!

Online Check-in