Cooked - Lemon Dill Cod And Veggies

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Lemon Dill Cod And Veggies

4.0

1 ½ pounds cod fillets

2 tablespoons olive oil

1 lemon, thinly sliced

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped

¼ cup dry white wine or vegetable broth

2 cloves garlic, minced

1 cup cherry tomatoes, halved

½ pound asparagus spears, trimmed and cut into 1-inch pieces

½ teaspoon salt, or to taste

¼ teaspoon black pepper, or to taste

Preheat your oven to 375°F (190°C). Lightly coat a large baking dish with olive oil.
Arrange the cod fillets in a single layer within the prepared baking dish. Season both sides of the fish with salt and pepper.
In a small bowl, whisk together the dry white wine (or broth), minced garlic, chopped fresh dill, and chopped fresh chives.
Pour the herb and wine mixture evenly over the cod fillets.
Scatter the halved cherry tomatoes and asparagus pieces around the fish in the baking dish. Place lemon slices directly on top of the cod.
Cover the baking dish tightly with aluminum foil.
Bake for 15 minutes. Then, remove the foil and continue baking for another 5-8 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully remove the dish from the oven. Let it rest for a few minutes before serving warm.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍽️Main Dish

CuisineMediterranean

Occasions📆Everyday🥦Healthy Meal

Season🌸Spring

DifficultyEasy ⏰ 25m

Created 2 weeks ago

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