Sheet Pan Lemon Garlic Cod and Veggies

Ingredients

• 1½ lb cod fillets
• 1 lb asparagus
• 1 pint cherry tomatoes
• 1 lemon
• 4 clove garlic
• 3 tbsp olive oil
• ½ tsp dried oregano
• ¾ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Trim the woody ends off the asparagus. Halve the cherry tomatoes. Mince the garlic. Slice half the lemon into thin rounds and reserve the other half for juice.
3. On the prepared baking sheet, toss the asparagus and cherry tomatoes with 1 tablespoon of olive oil, half the minced garlic, oregano, salt, and pepper.
4. Arrange the vegetables in a single layer. Place the cod fillets among the vegetables. Drizzle the cod with the remaining 2 tablespoons of olive oil, the rest of the minced garlic, and the juice from the reserved lemon half. Season the cod with a pinch more salt and pepper.
5. Top each cod fillet with a lemon slice.
6. Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender-crisp.
7. Garnish with fresh parsley, if desired, and serve immediately.