Description
A delicious and healthy recipe featuring cod filets, asparagus, and baby potatoes, all drizzled with a flavorful ladolemeno sauce.
Ingredients
Scale
- 2–3 tbsp ladolemeno
- 1 bunch asparagus, woody ends trimmed and each stalk cut into 3 pieces on the bias
- 2 tbsp fresh chopped dill
- 2 tbsp fresh chopped parsley
- 1 – 1 1/2 lbs baby potatoes, halved
- 2 tbsp extra-virgin olive oil
- 1 ½ tsp kosher salt
- ½ tsp ground pepper
- 4 cod filets (5-6oz / 145-165grams each)
- 4 tsp extra-virgin olive oil (for cod)
- 1 lemon, sliced (8 thin slices)
Instructions
- Make the ladolemeno sauce and set aside.
- Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Add the halved potatoes to the parchment paper lined baking sheet and season with olive oil, salt, and pepper and toss to combine. Place all of the potatoes cut-side down spread out on the baking sheet.
- Bake the potatoes for 20 minutes.
- While the potatoes bake, blanch the asparagus. Bring a large pot of water to a boil and once boiling add the asparagus stalks, cook for 2 minutes (thin asparagus) to 4 minutes (thick asparagus) or until just tender. Drain and rinse under cold water or put in an ice bath for 30 seconds-1 minute and then set aside and pat dry.
- After the potatoes have been in the oven for 20 minutes, remove from the oven and nestle the cod filets in between the potatoes. Season the top of each cod fillet generously with salt and pepper and drizzle each filet with 1 tsp olive oil. Top each cod filet with 1-2 slices of lemon.
- Put the baking sheet back in the oven and bake for an additional 10-12 minutes or until the cod flakes easily with a fork or is done to your liking (or an internal temperature of 135F is reached).
- Let the cod and potatoes rest for a few minutes while you prepare the asparagus. Add the cooked asparagus to a large bowl and gently toss with the fresh chopped dill, fresh chopped parsley, and 2-3 tablespoons of ladolemeno.
- Serve the cod and potatoes with a side of the asparagus – drizzle some of the ladolemeno over the cod as well if desired.
Notes
- This dish pairs well with a light salad.
- Make sure not to overcook the cod for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cod filet with vegetables
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg