Lemon‑Herb Baked Cod with Chickpea‑Asparagus Medley

This vibrant lemon‑herb cod dish blends flaky fish with protein‑rich chickpeas and crisp asparagus for a wholesome, satisfying meal. Quick to prep and baking for just 20 minutes, it’s perfect for busy weeknights. The bright citrus finish takes you straight to the coast in every bite.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (6‑oz) cod fillets (sashimi‑grade if possible)
• 1 cup cooked chickpeas (or one can, drained & rinsed)
• 1 lb fresh asparagus, trimmed
• 2 Tbsp extra‑virgin olive oil
• 1 medium fresh lemon (juiced and zested)
• 2 garlic cloves, minced
• 2 Tbsp chopped fresh parsley
• 1 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• Optional: a sprinkle of toasted almond slivers for crunch

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together olive oil, lemon juice, zest, garlic, paprika, salt, pepper, and parsley to form a marinading sauce.
3. Pat the cod fillets dry with paper towels. Place them on the prepared baking sheet and brush generously with half of the sauce.
4. Arrange the chickpeas and asparagus around the cod on the sheet; lightly drizzle the remaining sauce over the veggies.
5. Bake uncovered for 12–15 minutes, or until the cod flakes easily with a fork and asparagus is tender yet crisp.
6. Remove from oven, squeeze an extra squeeze of lemon over the fillets, and garnish with parsley.
7. Serve immediately on plates, letting the smoky, citrus‑herb flavors mingle with the hearty chickpeas.
8. If desired, sprinkle toasted almond slivers over each plate for an added nutty crunch.

Chef's Note

For an extra burst of freshness, place a few thin lemon slices atop the cod before baking. The sliced lemon melts into a subtle citrus glaze that pairs beautifully with the chickpeas.

Make-Ahead Tips

Refrigerate cooked cod in an airtight container for up to 2 days. Reheat briefly in a 350°F oven for a few minutes to regain crispness. Chickpeas and asparagus are best consumed fresh but can be stored in the fridge for a couple of hours before serving.

Substitutions

Halibut, tilapia, or trout can replace cod. Replace chickpeas with black beans, kidney beans, or lentils. Swap asparagus for broccoli, green beans, or a medley of spring peas.