Ingredients

Amounts are for 4 household servings.

• 1 1/2 lb cod fillets (4 portions, about 6 oz each)
• 1 1/2 lb asparagus, trimmed
• 1 pint cherry tomatoes (about 298 g)
• 2 tbsp olive oil
• 1 lemon
• 1 tsp garlic powder
• smoked paprika, to taste (on the fish)
• salt
• pepper
• cooked rice, optional, for serving (about 1 cup total / 1/4 cup per serving)
• balsamic glaze or balsamic vinegar, optional, for the rice

Allergens: fish

Grab first: Cherry tomato pint, Trimmed asparagus, Frozen cod portions if fresh unavailable, Leftover cooked rice if using the optional balsamic rice side

Directions

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1. Heat oven to 425°F. Line a sheet pan.
2. Toss the asparagus and cherry tomatoes with half the oil, the garlic powder, salt, and pepper. Spread on the pan. Roast 8 minutes.
3. Pat cod dry. Push vegetables aside, add cod, drizzle with remaining oil, season with salt, pepper, and smoked paprika, and juice of half the lemon. Slice the rest of the lemon over the fish.
4. Roast 10 to 12 minutes more, until the cod flakes and the asparagus is tender. Serve each fillet with some of the vegetables.
5. Optional: plate with a small scoop of the cooked rice finished with a light drizzle of balsamic.