BAKED LEMON HERB COD WITH ROASTED ASPARAGUS

Low CalorieMains & EntréesModern and FusionHigh ProteinGluten FreeDairy Free
Written By Chef Gabriel G.

⏲ Prep time ⏲ Cooking time Difficulty level Portions

10 min 18 min ★★☆☆☆ 4

Ingredients

  • 4 cod fillets

  • 2 bunches asparagus, trimmed

  • 4 tbsp olive oil

  • 4 garlic cloves, minced

  • Zest and juice of 2 lemons

  • Large handful of fresh parsley and thyme

  • Salt, black pepper, chili flakes to taste

Cooking instructions

  • Preheat oven to 200°C / 400°F

  • Toss asparagus in olive oil, salt and pepper, spread across two baking trays

  • Place cod fillets on top, rub each with garlic, lemon zest, herbs and a drizzle of olive oil

  • Roast for 15–18 minutes until cod is flaky and asparagus is tender

  • Finish with a generous squeeze of fresh lemon juice before serving

Chef ’s Notes

  • Don't overcook the cod — it should flake easily but stay moist

  • Add chili flakes for a gentle kick

  • Swap asparagus for green beans or tenderstem broccoli if preferred

  • Great served with a simple green salad or cauliflower rice to keep it light

Chef Gabriel G.

Chef Gabriel G. is a culinary professional with over 25 years of experience in professional kitchens, bringing deep expertise from restaurants, hotels, and culinary training environments. Throughout his career, he has dedicated himself not only to cooking but also to sharing knowledge, developing menus, and mentoring the next generation of culinary professionals. His approach combines classical culinary foundations with modern techniques, focusing on precision, quality ingredients, and efficient kitchen practices.

Over the past two and a half decades, Chef Gabriel G. has worked in a variety of demanding culinary environments, including restaurants, hotel kitchens, and professional culinary operations. These experiences have given him a strong understanding of kitchen management, workflow optimization, and high-level food production.

He has been involved in menu creation and implementation, ensuring that dishes are not only flavorful but also operationally efficient and consistent in quality. His work has helped kitchens improve organization, maintain high standards, and deliver memorable dining experiences.

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