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Baked Cod with Spring Vegetables for a Fresh Feast

Baked Cod with Spring Vegetables made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 cod fillets 6 ounces each
  • 1 cup cherry tomatoes halved
  • 1 cup asparagus trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas trimmed
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Prepare a baking dish by lightly greasing it with olive oil.
  3. Arrange the cod fillets in the prepared baking dish.
  4. Toss the asparagus, sugar snap peas, and cherry tomatoes in olive oil, garlic, lemon juice, salt, and pepper, then spread them around the cod in the baking dish.
  5. Bake for 15-20 minutes, or until the cod flakes easily with a fork and the vegetables are tender-crisp.
  6. Remove from the oven and garnish with chopped parsley before serving.