Baked Cod with Lemon-Dill Crust and Roasted Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate cod fillets baked under a zesty lemon-dill crust, paired with tender roasted asparagus spears for a light and fresh meal. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs cod fillets, panko breadcrumbs, grated Parmesan cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. Arrange 1 lb trimmed asparagus spears in a single layer, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Roast asparagus for 12-15 minutes until tender but still crisp.
  3. Step 3: Meanwhile, in a bowl, combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tsp lemon zest, 2 tbsp chopped fresh dill, 2 cloves minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Pat dry 4 cod fillets (5 oz each) and place them on a separate parchment-lined baking sheet. Brush each fillet with 2 tbsp olive oil, then press the breadcrumb mixture evenly over the tops.
  5. Step 5: Bake the cod for 12-15 minutes until the crust is golden and fish flakes easily with a fork.
  6. Step 6: Remove cod and asparagus from the oven. Drizzle 1 tbsp lemon juice over the asparagus and serve alongside the lemon-dill crusted cod fillets immediately.

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