Oven Baked Lemon Cod

1

Preheat the oven to 400° and pat cod filets with a paper towel until dry. Season all over with salt and pepper.

2

Combine olive oil, lemon slices in a baking dish. Toss to coat and spread into an even layer. Nestle cod pieces into baking dish.

3

While the fish cooks, in a large skillet, heat olive oil over medium. Add asparagus, and season with salt and pepper. Cook, tossing occasionally, until lightly browned and crisp-tender, 10 to 15 minutes, depending on thickness.

4

Bake until fish is opaque and flakes easily with a fork, 15 to 20 minutes, depending on thickness of filets. Serve garnished with parsley, more lemon juice, and pan sauce.

5

Serve fish and asparagus over cooked rice. Appropriately ½ cup per serving.

6

Substitutions: Use cauliflower for a grain-free version. Serve with a salad instead of rice for a grain-free version. Get creative with the spices for the fish. Make it spicy with some cayenne or more Mediterranean flavors with Oregano, thyme and paprika. Don’t have asparagus? Serve with olives and tomatoes.