This one-pan baked cod with asparagus and potatoes combines wild-caught cod with seasonal vegetables for a near-effortless dinner that’s ready in a snap.
Asparagus is available year-round, with its peak season during spring. This dish is one of my favorite options for a quick easy one-pan dinner which we enjoy on weeknights. However, it is elegant enough to serve at our get together with friends.
With a few staples of the Greek and Mediterranean cuisine, which we nearly always have on hand, and a little preparation and short cooking time, we can bring to the table an elegant dish.
The delicate and vibrant flavors and aromas of the asparagus, scallions, tarragon, thyme, wine, and lemon, scream “spring is here!” and brighten the flavor of cod. Baking the potatoes alongside with the cod and asparagus, makes this a complete dinner.
Kali orexi!
Baked Cod with Asparagus and Potatoes
Ingredients
- 4 Cod fillets about 3lbs total (can also use other fish like Mahi-mahi, perch, haddock)
- 1 lb Asparagus trimmed
- 4-5 Scallions sliced
- 4 Potatoes sliced into 1/2 inch rounds
- 2 tbsp Parsley finely chopped
- The juice of 1 lemon
- 6 tbsp Olive oil extra virgin, divided
- Salt and Pepper to taste
- 1/3 cup White wine
- 1 tsp Thyme dried
- 1 tsp Tarragon dried
Instructions
- Preheat the oven to 375o F
- In a baking pan, add the potatoes. Sprinkle with salt & pepper, and drizzle them with 4 tbsp olive oil.
- Bake for 15 minutes.
- Meanwhile, heat the remaining 2 tbsp olive oil over medium heat and sauté the asparagus and scallions for 3-5 minutes.
- Remove the pan from the oven and flip the potatoes and re-arrange them making “nests” leaving space for the fish.
- Place the codfish in the “nests” and sprinkle with the thyme and tarragon.
- Add the asparagus and scallions on top of the fish and drizzle with the wine.
- Bake for 15 -20 more minutes, or until the fish is fully cooked and flaky, but not dry.
- Sprinkle with the parsley and lemon juice and serve.
Notes
Nutrition
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you will give this Roasted Salmon with Fennel, Tomatoes and Potatoes a try!
Let me know in the comments if you have any questions.
If you are looking for more fish recipes, check the ones below:
Greek Roasted Eggplant Dip – Melitzanosalata
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