Cumin-Crusted Cod with Lemon-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 drafted and published.

Pan-seared cod fillets with a warm cumin crust, served with tender asparagus spears and a bright lemon-herb sauce. This Mediterranean-inspired seafood recipe, ready in about 40 minutes, pairs cod fillets, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 20 min Cook: 20 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Trim 1 lb asparagus and place on a baking sheet. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Roast for 15 minutes until tender-crisp.
  2. Step 2: Pat 4 cod fillets dry. Mix 1.5 tsp cumin, 1/2 tsp salt, and 1/2 tsp black pepper in a shallow dish. Press cumin mixture onto both sides of each cod fillet.
  3. Step 3: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add cod fillets and cook for 3 minutes per side until golden brown.
  4. Step 4: Transfer skillet to oven and bake for 8 minutes until cod is cooked through.
  5. Step 5: While cod bakes, juice 2 lemons. Finely chop 2 garlic cloves and 2 tbsp fresh dill. Melt 1 tbsp butter in a small saucepan over medium heat, add garlic, and cook for 1 minute until fragrant.
  6. Step 6: Add lemon juice, 2 tbsp dill, and 1/4 cup water to the saucepan. Simmer for 3 minutes until slightly thickened. Remove from heat.
  7. Step 7: Plate cod with roasted asparagus and drizzle with lemon-dill sauce. Garnish with extra dill.

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