Ingredients
- 1/3 cup 1/3 cup finely chopped fresh parsley or 1 Tablespoon dried parsley
- 3 Tablespoons 3 Tablespoons olive oil
- 4 cloves 4 cloves garlic, minced
- 2 Tablespoons 2 Tablespoons fresh lemon zest
- 1-1/2 Tablespoons 1-1/2 Tablespoons fresh lemon juice*
- Salt and pepper, to taste
- 4 4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 pound 1 pound trimmed fresh asparagus or whole green beans
Servings:
Units:
Instructions
- In a small bowl, mix parsley, oil, garlic, lemon zest and juice, and salt and pepper, to taste; set aside.
- Preheat oven to 450F. Place asparagus into a spray-coated 9 x 13-inch ovenproof dish. Spoon 2/3 of parsley mixture onto asparagus.
- Rinse any ice glaze from frozen Alaska Cod fillets under cold water; pat dry with paper towel. Place fillets on top of asparagus. Sprinkle
- cod with remaining parsley mixture. Roast, uncovered, 20 to 25 minutes for frozen fillets or 15 to 20 minutes for fresh/thawed fish. Cook
- just until fish is opaque throughout.
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