Baked Cod with Lentils and Asparagus

Name: Baked Cod with Lentils and Asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: American
Ingredients: 5 oz Cod fillet (fresh or thawed if frozen); 3/4 cup Cooked lentils (any type, rinsed and drained if canned); 1 cup Asparagus (trimmed and steamed); 1 tsp Olive oil (extra virgin preferred); to taste Salt (for seasoning cod and vegetables); to taste Black pepper (freshly ground preferred); 1 Lemon wedge (optional, for serving)

550 kcal · 23 g protein · 10 minutes · 1 servings

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This wholesome dish features tender baked cod fillets paired with hearty cooked lentils and fresh steamed asparagus, all lightly drizzled with olive oil. It's a nutritious and balanced meal that's easy to prepare and perfect for a healthy dinner.

550 kcal 23 g protein 10 minutes

Ingredients

Cod fillet 5 oz
Cooked lentils 3/4 cup
Asparagus 1 cup
Olive oil 1 tsp
Salt to taste
Black pepper to taste
Lemon wedge 1

Method

Preheat oven. Preheat your oven to 400°F (200°C). This will ensure the cod cooks evenly and stays moist.
Tip: Use an oven thermometer if you have one to ensure accurate temperature.
Prepare the cod. Pat the cod fillet dry with paper towels to remove excess moisture. Lightly season both sides with salt and freshly ground black pepper.
Tip: Dry fish cooks better and gets a nice texture.
Bake the cod. Place the cod fillet on a baking sheet lined with parchment paper or lightly oiled foil. Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
Tip: Check at 12 minutes to avoid overcooking; the fish should be opaque and flake apart easily.
Steam the asparagus. While the cod is baking, trim the woody ends off the asparagus. Steam the asparagus in a steamer basket over boiling water for about 5-7 minutes until tender but still crisp.
Tip: Test tenderness by piercing with a fork; it should go in easily but still have some resistance.
Warm the lentils. If using pre-cooked lentils, warm them gently in a small pan over low heat or microwave for about 1-2 minutes until heated through.
Tip: Add a splash of water if lentils seem dry to prevent sticking.
Assemble the dish. Arrange the cooked lentils and steamed asparagus on a plate. Place the baked cod fillet on top or beside the vegetables. Drizzle the olive oil evenly over everything. Optionally, squeeze a lemon wedge over the cod for added flavor.
Tip: Serving immediately ensures the best texture and flavor.

Pro tips

Use fresh cod for the best flavor and texture; if frozen, thaw overnight in the refrigerator.
To save time, cook lentils in advance and store in the fridge for up to 3 days.