# What You'll Need:
→ Fish
01 - 4 cod fillets (about 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
07 - ½ teaspoon salt
08 - ¼ 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 - ½ teaspoon salt
13 - ¼ 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 oil.
02 - In a small bowl, combine 2 tablespoons olive oil, lemon zest and juice, minced garlic, parsley, thyme, salt, and pepper. Mix until well blended.
03 - Pat cod fillets dry with paper towels. Place on one side of the prepared baking sheet. Brush lemon herb mixture evenly over all fillets.
04 - Place asparagus and cherry tomatoes on the other side of the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat.
05 - Bake for 16 to 18 minutes, or until cod flakes easily with a fork and asparagus is tender.
06 - Divide cod and vegetables among four plates. Garnish with lemon wedges and extra fresh herbs if desired. Serve immediately.
