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Herb-Crusted Cod with Roasted Potatoes and Asparagus
Herb-Crusted Cod with Roasted Potatoes and Asparagus

Herb-Crusted Cod with Roasted Potatoes and Asparagus
A nutritious paleo-friendly dinner featuring herb-crusted cod, roasted potatoes, and asparagus.
Herb-Crusted Cod with Roasted Potatoes and Asparagus
Ingredients:
1
Servings
  • 2
    item
     cod fillet
  • 500
    g
     potatoes
  • 200
    g
     asparagus
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Herb-Crusted Cod with Roasted Potatoes and Asparagus
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the potatoes into wedges and place them on a baking sheet.
  3. Drizzle with olive oil, season with salt and pepper, and toss to coat.
  4. Roast the potatoes in the oven for 20 minutes.
  5. Meanwhile, mix chopped parsley, thyme, minced garlic, salt, and pepper in a bowl.
  6. Coat the cod fillets with the herb mixture.
  7. After 20 minutes, add the asparagus to the baking sheet with the potatoes.
  8. Place the cod fillets on top of the vegetables.
  9. Roast for an additional 15-20 minutes until the cod is cooked through.
  10. Serve with lemon wedges.
Nutrition Per Serving 1000 g Per 100g
Energy 700 kcal 70 kcal
Protein 50 g 5.0 g
Fibre 10 g 1.0 g
Salt 1 g 0.1 g
Sugar 5 g 0.5 g
Carbohydrates 80 g 8.0 g
Fat 30 g 3.0 g
  • 2
    item
     cod fillet
  • 500
    g
     potatoes
  • 200
    g
     asparagus
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Slice the potatoes into wedges and place them on a baking sheet.

Drizzle with olive oil, season with salt and pepper, and toss to coat.

Roast the potatoes in the oven for 20 minutes.

Meanwhile, mix chopped parsley, thyme, minced garlic, salt, and pepper in a bowl.

Coat the cod fillets with the herb mixture.

After 20 minutes, add the asparagus to the baking sheet with the potatoes.

Place the cod fillets on top of the vegetables.

Roast for an additional 15-20 minutes until the cod is cooked through.

Serve with lemon wedges.

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