Cod with Lemon Herb Butter and Asparagus

For this recipe I steamed the cod inside a folded packet of parchment paper in the oven.  Before I added them to the parchment, I slathered the fish with an herb and lemon butter with flavorful results.  I served the filets on a bed of asparagus and sweet yellow onions and finished everything with a generous lemon squeeze.

What to buy (serves 2):

  • 2 cod fillets
  • salt and pepper, to taste
  • 1 lemon
  • 1/4 cup parsley, coarsely chopped
  • 2 tablespoons chives, coarsely chopped
  • 2 tablespoons butter, softened
  • parchment paper
  • 1 bunch asparagus, cut into bite size pieces
  • 1 sweet yellow onion, cut into bite size pieces
  • 2 tablespoons olive oil

What to do:

  • preheat oven to 400 degrees
  • pat cod dry and sprinkle with a pinch of salt and pepper
  • combine butter, herbs, zest and juice of 1/2 lemon until well mixed
  • lay each fillet onto a separate piece of parchment and gently cover the top with herb butter mixture
  • fold over parchment, creasing and tucking all the edges until you have a tightly sealed packet and place on baking sheet
  • on another baking sheet toss asparagus, onion and olive oil and a sprinkling of salt and pepper
  • add fish and asparagus to oven at 400 degrees for 10-12 minutes or until cod is opaque and asparagus is tender
  • serve hot with lemon wedges
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