Baked Cod with Asparagus and Cherry Tomatoes

Ingredients

Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt per serving (not added as an ingredient line); estimates are sheet-pan only (optional balsamic rice not included).

• 1 2/3 lb cod fillets, 4 portions
• 1 1/3 lb asparagus, trimmed
• 1 pint cherry tomatoes
• 2 tbsp olive oil
• 1 lemon
• 1 tsp garlic powder
• smoked paprika, to taste (on the fish)
• salt, to taste
• black pepper, to taste
• cooked rice, optional, for serving (~1 cup total / ~1/4 cup per serving)
• balsamic glaze or balsamic vinegar, optional, for the rice

Allergens: fish

Grab first: Cherry tomato pint, Trimmed asparagus, Frozen cod portions if fresh unavailable, Leftover cooked rice if using the optional balsamic rice side

Directions

1. Heat oven to 425°F. Line a sheet pan.
2. Toss asparagus and cherry tomatoes with 1 tbsp oil, garlic powder, salt, and pepper. Spread on the pan. Roast 8 minutes.
3. Pat cod dry. Push vegetables aside, add cod, drizzle with remaining oil, season with salt, pepper, and smoked paprika, and juice of half the lemon. Slice the rest of the lemon over the fish.
4. Roast 10–12 minutes more, until the cod flakes and asparagus is tender. Serve one fillet with a quarter of the vegetables.
5. Optional: plate with ~1/4 cup cooked rice per serving finished with a light drizzle of balsamic.