Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus
-
- Prep time
- 10 min
-
- Cook time
- 20 min
-
- Servings
- 4 Servings
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- Serving size
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1 cod filet with vegetables
Ingredients
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pesto sauce
- 4 tbsp
- 4 tbsp
-
-
olive oil (divided)
- 1 tbsp
- 1 tbsp
-
-
lemon zest
- 1 tsp
- 1 tsp
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-
Kosher Salt (divided)
- 1/2 tsp
- 1/2 tsp
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-
black pepper (divided)
- 1/2 tsp
- 1/2 tsp
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cod filets (3 ounces each)
- 4 whole
- 4 whole
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-
cherry tomatoes (halved)
- 2 cup
- 2 cup
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asparagus (trimmed)
- 1 bunch
- 1 bunch
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Directions
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Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
-
In a small bowl, mix basil pesto, 1 tablespoon olive oil, ½ the lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
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Place cod filets on the sheet pan. Spread a generous layer of the pesto mixture over each filet.
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Toss cherry tomatoes and asparagus with the remaining tablespoon of olive oil, the rest of the lemon zest, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper and arrange around the coated cod on the baking sheet.
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Roast in the preheated oven for approximately 20 minutes or until the cod reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.