Baked Cod with Olive Tapenade and Roasted Asparagus
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 17 min
- Cost
- $18.25
- Nutrition
- 280 cal · 38g protein
- quick
- sheet-pan
🍳 1 pan
Baked Cod with Olive Tapenade and Roasted Asparagus is a Mediterranean weeknight dinner that serves 4 and is on the table in about 27 minutes, for around $18 in groceries. You'll need 1 pan, and the 9 ingredients below are everyday supermarket items. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Microplane zesterDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb cod fillets
- 1¼ lb asparagus
- 1 cup pitted kalamata olives
- 4 tbsp extra virgin olive oil
- 3 cloves garlic
- 1 count lemon
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Finely mince garlic and olives, then stir together with 2 tablespoons olive oil and red wine vinegar to make tapenade; zest and juice the lemon separately.
- Trim asparagus, toss with 1 tablespoon olive oil and lemon zest, and spread on one half of a large sheet pan; roast at 425°F for 10 minutes.
- Pat cod fillets dry, place on the other half of the sheet pan, brush with remaining 1 tablespoon olive oil, season with salt and pepper, and top each fillet with a spoonful of tapenade.
- Return the sheet pan to the oven and bake 7–8 minutes until cod is opaque and flakes easily at 145°F internally.
- Squeeze fresh lemon juice over both cod and asparagus, then divide evenly among four plates.
- Picky eaters can have the cod plain with a squeeze of lemon and the asparagus, with the tapenade on the side.
- Make ahead: mix the tapenade and refrigerate it covered up to 3 days, and trim the asparagus the day before.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 8 g
- Fiber
- 3 g
- Sugar
- 1 g
- Fat
- 10 g
- Saturated fat
- 2 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop