Red Meat Allergy Friendly Sheet Pan Cod with Asparagus
Total time28 min
Prep time10 min
Cook time18 min
4.6(5)
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Learn more →Ingredients
4 servings
- 1 ½ lb fresh cod fillets (4 portions, about 6 oz each)
- 1 lb asparagus, tough ends snapped off
- 3 tbsp olive oil, divided
- 1 tsp dried thyme
- 1 tsp dried oregano
- ¾ tsp fine sea salt, divided
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
- 2
Toss the asparagus on the sheet pan with 1 1/2 tbsp of the olive oil and 1/4 tsp of the salt until evenly coated, then spread in a single layer on one half of the pan.
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