This Cod and Asparagus Sheet Pan Dinner topped with lemons and caper butter just screams easy spring meal!
As someone who spends a lot of her day reading blogs, scrolling through Instagram and pinning on Pinterest, I see lots of trends in the food world. One that I have noticed over the last year or so is sheet pan dinners. I have been seeing sheet pan dinners everywhere, so I figured it was about time that I made one. They seemed pretty easy after all.
I decided that my first foray into the sheet pan dinner world would be something light, bright and perfect for spring. Enter this Cod and Asparagus Sheet Pan Dinner.
I decided to use asparagus because asparagus is, by far, my favorite spring vegetable. Starting in late February I start scouring the grocery store waiting for it to finally drop from $5 a pound. Then when it does, I pounce! I love it in salads and sautéed but it doesn’t get much better than roasted. Unless of course, you are topping the roasted asparagus with lemons and caper butter.
Although honestly, you could probably top a leather shoe with lemons and caper butter and I would eat it. I am obsessed!
Aside from asparagus, I decided to go with a light white fish. I could’ve gone with salmon since I live in the Pacific Northwest, but truth be told, if I had to pick a favorite fish it would be cod. We love cod around here, and while one of our favorite cod recipes is for fried cod, baked cod is another family favorite. I love that the flavor isn’t too over powering and I love the flakiness of a perfectly baked piece of cod.
My boys love it too. In fact, my kiddos ate their first helping and then asked for more of this Cod and Asparagus Sheet Pan Dinner. I can’t say I blame them though. It is pretty delicious.
If you, like my family, cannot get enough of capers you’ll also want to check out my chicken piccata recipe. It’s easy and also perfect for weeknights!
Servings
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons non-pareil capers
- 4 cloves garlic (minced)
- 4 - 5 cod fillets
- 1 pound asparagus trimmed
- 1 - 2 lemons sliced
- salt and pepper
Instructions
- Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
- Melt butter in a pan over medium-low heat. Add garlic and capers. Cook just until the garlic is fragrant, 30 seconds - 1 minute.
- Place cod in the center of the prepared baking sheet. Place asparagus in bunches around the cod. Sprinkle with salt and pepper. Lay a lemon slice or two on top of each cod fillet and asparagus bunch.
- Drizzle half of the caper butter over the top of the cod and asparagus. Bake in preheated oven for 15 minutes or until fish flakes easily and is cooked through.
- Remove from oven and drizzle remaining butter over the fish and asparagus. Serve.
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I am so happy to hear that Deb! And the freshness of your fish and asparagus made it even better I’m sure!
I don’t much like to cook when I get home from work and sheet pan dinners are the easiest way to feed everyone. This recipe is fabulous! With fresh farmers’ market asparagus and fresh from the sea cod, it couldn’t have turned out better.
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What a perfect dinner for spring & summer!! So much better than a fish fry!
I am a huge fan of sheet pan dinners! This looks delicious!
I love sheet pan dinners, but I’ve never made them with seafood. This looks perfect, so I definitely need try it!
I’ve never had cod before but this recipe looks delicious and easy! I’m definitely trying this!
Would you believe that I’ve NEVER made a sheet pan dinner before? But this one looks like an incredible start! YUM.
I love this sheet pan dinner, nothing like a good bit of cod and that asparagus tops it all off perfectly!
I’ve been craving asparagus lately! My boys would probably even eat it if it was served with cod!