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To make this dish, you need: - 4 cod fillets (about 6 ounces each) - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - Juice and zest of 1 large lemon - 1 teaspoon dried parsley - 1 teaspoon smoked paprika - Salt and pepper to taste These main ingredients form the base of your meal. The cod fillets are the star of the show. They cook quickly and soak up all the great flavors. You will also need: - 1 cup cherry tomatoes, halved - 1 cup asparagus spears, trimmed - Lemon slices for garnish The cherry tomatoes add sweetness, and the asparagus brings a nice crunch. Both pair well with the buttery cod. The key seasonings in this recipe are: - Salt - Pepper - Dried parsley - Smoked paprika These seasonings enhance the dish's flavor. Smoked paprika gives a subtle depth that ties everything together. The lemon juice and zest brighten the meal and add freshness. Using fresh ingredients makes a big difference. You can feel good knowing your meal is delicious and healthy! Start by melting the unsalted butter in a small bowl. Use a microwave or a small pot on the stove. Once melted, add the minced garlic. Then, squeeze in the juice of one large lemon. Don’t forget to add the lemon zest for extra flavor. Next, sprinkle in the dried parsley and smoked paprika. Finally, add salt and pepper to taste. Mix all these together until they blend well. This garlic butter mixture brings a rich taste to the cod. Grab your prepared sheet pan and place the cod fillets on one side. Make sure they are not too close together. Brush a generous amount of the garlic butter mixture on top of each fillet. This will keep the fish moist and flavorful. Now, on the other side of the pan, add the halved cherry tomatoes and trimmed asparagus spears. Drizzle the remaining garlic butter mixture over the veggies. Toss them lightly to coat. This way, all the flavors will mix nicely as they roast. Now, it’s time to bake! Preheat your oven to 400°F (200°C). Place the sheet pan in the oven and bake for 15-20 minutes. Keep an eye on the cod; it should be flaky and cooked through when done. Check that the internal temperature of the fish reaches 145°F (63°C). The vegetables should also be tender. Once finished, take the pan out and let it rest for a few minutes. Serve the cod with the roasted vegetables. Garnish with fresh lemon slices for that perfect touch of brightness. Enjoy this simple yet flavorful delight! When choosing cod, look for fillets that are bright and shiny. Fresh cod has a clean smell, like the ocean. Avoid any fish that looks dull or has dark spots. Firmness is also key; the fillets should feel tight and spring back when pressed. If you have a fish market nearby, ask for the freshest catch. Baking cod at 400°F takes about 15 to 20 minutes. The key is to check for flakiness. Cod is done when it flakes easily with a fork and reaches 145°F inside. If your fillets are thick, they may need a few extra minutes. Always keep an eye on them to avoid overcooking. For a beautiful presentation, use a nice platter. Start with the cod in the center. Arrange the colorful vegetables around it for contrast. Squeeze fresh lemon juice over everything for shine and flavor. A sprinkle of fresh parsley adds a nice touch. Lemon slices on top make it look even more inviting. {{image_2}} You can switch up the veggies for more fun. Try bell peppers for sweetness. Zucchini adds great texture. Broccoli or green beans also work well. Mix and match to find your favorite combo. Seasonal vegetables can make your dish fresh and exciting. Want to spice things up? Consider adding cumin for warmth. A pinch of red pepper flakes gives a nice kick. You can also add dill for a fresh taste. Experiment with spices that you love to create your own twist. Not in the mood for baking? You can grill the cod on a barbecue for a smoky flavor. A stovetop pan works too. Cook it in a skillet over medium heat until it flakes easily. Each method adds a unique taste to your dish. To keep leftover cod and veggies fresh, let them cool first. Place the cod and vegetables in an airtight container. Make sure to separate the cod from the veggies to prevent sogginess. Store the container in the fridge. You can keep them for up to three days. When you're ready to eat the leftovers, reheating is key. Preheat your oven to 350°F (175°C). Arrange the cod and vegetables on a baking sheet. Cover them with foil to retain moisture. Heat for about 10-15 minutes, checking that the cod reaches 145°F (63°C). This keeps the flavors intact and the cod flaky. If you want to save the dish for later, freezing works well. Wrap each cod fillet tightly in plastic wrap. Place the wrapped cod in a freezer bag, squeezing out any air. For the vegetables, you can freeze them in a separate container. They will last up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for the best taste. You should bake cod for 15 to 20 minutes at 400°F. The cod is done when it flakes easily. The fish should reach an internal temperature of 145°F. Use a meat thermometer for accuracy. This ensures a moist and tender bite. Yes, you can use frozen cod. Thaw it in the fridge overnight for best results. If you need to cook it from frozen, add a few extra minutes to the baking time. Just make sure it cooks evenly. Check that it also reaches 145°F internally. I love serving this dish with roasted vegetables like asparagus and cherry tomatoes. You can also pair it with rice or quinoa for a hearty meal. A fresh green salad makes a great side too. Don’t forget some lemon slices for extra zest! This blog post covered how to make sheet-pan garlic butter lemon cod. We examined the key ingredients, detailed preparation steps, and offered tips for perfect results. Remember to select fresh cod and try different veggies for fun variations. Store leftovers properly to enjoy later. With these insights, you can cook a delicious, easy meal that impresses. Enjoy your cooking journey!

Sheet-Pan Garlic Butter Lemon Cod

Delight your taste buds with this easy sheet-pan garlic butter lemon cod recipe! In just 30 minutes, you can whip up a flavorful meal featuring flaky cod fillets, vibrant cherry tomatoes, and tender asparagus, all beautifully roasted with a zesty garlic butter sauce. Perfect for busy weeknights, this dish is a healthy option the whole family will love. Click through to explore the full recipe and impress your dinner guests tonight!
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Ingredients
  

4 cod fillets (about 6 ounces each)

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

Juice and zest of 1 large lemon

1 teaspoon dried parsley

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 cup asparagus spears, trimmed

Lemon slices for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, mix the melted butter, minced garlic, lemon juice, lemon zest, dried parsley, smoked paprika, salt, and pepper until well combined.

      Place the cod fillets on one side of the prepared sheet pan. Brush the garlic butter mixture generously over each fillet.

        On the other side of the pan, arrange the cherry tomatoes and asparagus. Drizzle them with the remaining garlic butter mixture, tossing them lightly to coat.

          Bake in the preheated oven for 15-20 minutes, or until the cod is flaky and cooked through, and the vegetables are tender. The internal temperature of the fish should reach 145°F (63°C).

            Once done, remove from the oven and let it rest for a few minutes.

              Serve the cod alongside the roasted vegetables, garnished with fresh lemon slices for an extra burst of flavor.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: For an elegant touch, serve the dish on a beautiful platter, ensuring the colorful vegetables are visually appealing alongside the cod, and sprinkle with fresh parsley just before serving.