Here’s one of my favorite cod recipes, perfect for spring! This lemony cod is baked with asparagus, fennel, and leeks, seasoned with olive oil, garlic, fresh thyme, and lemon. 
Hello Spring! It comes around again, and with it, an aliveness that is palpable. Feel it, friends, our springs are numbered! Here is a delicious baked cod recipe to help celebrate spring!
Why you’ll love this Baked Cod Recipe!
What I love about this simple baked cod recipe is that it just sings of spring! It’s light, healthy, delicious and easy to make. If you’re looking for a summery baked cod recipe, our baked cod with burst tomatoes is just as delicious!
Bake Cod Recipe Ingredients
- Wild Cod – the star of the show or substitute halibut, haddock, salmon, black cod, or sea bass – all work here, but baking time may increase or decrease based on thickness. Frozen cod is OK to use here; thaw and pat dry.
- Asparagus- a large bunch of asparagus, cut into 1-2 inch pieces, tough ends removed.
- Fennel bulb- cored and thinly sliced (or substitue celery and more asparagus)
- Leeks– white and light green parts, thinly sliced into half moons and rinsed.
- Garlic- fresh garlic adds pungent flavor.
- Lemon- Fresh lemon and lemon zest
- Fresh Thyme – for a savory, herbaceous flavor.
- Olive oil– for richness and healthy polyphenols.
- Salt and black pepper
- Dry white wine– or broth
- Optional additions– preserved lemons.
How to make Baked Cod Recipe
Step 1: Prep the cod. Toss the cod with olive oil, salt, pepper, thyme, and lemon zest. You could do this 24 hours ahead and refrigerate.
Step 2: Cook the veggies: In a large, oven-proof skillet or braiser, heat two tablespoons olive oil over medium heat. Add the fennel and saute 5-7 minutes, stirring, cooking until just tender. Add the leeks and garlic and continue cooking, stirring until leeks are golden and tender. Add lemon zest, fresh thyme, broth, and white wine. Stir in the salt and pepper, then simmer over medium-low heat until the liquid has reduced by half and the fennel is tender, about 5 minutes.
Step 3: Nestle in the seasoned cod and bake in a 400F oven for 10-15 minutes. Internal temp should reach 130- 135°F for the best flaky, yet tender fish.
And voila! When it comes out, the fish will be perfectly tender and flaky. Garnish the cod with more lemon zest and a sprig of thyme.
Serving suggestions
This would pair well with Fluffy Quinoa, Forbidden Black Rice, Creamy Polenta, Garlic Mashed Potatoes, Scalloped Potatoes or Wild Rice Pilaf.
Or for a low-carb option, just serve it as is, with the veggies.
Storing leftover Baked Cod
Leftovers will keep up to 3 days in an airtight container in the refrigerator. Reheat in a 35oF oven until warmed all the way through.
Can I use frozen Cod?
Yes, just make sure to thaw it first and pat it dry.
More Favorite Fish Recipes!
- Simple Baked Cod with Tomatoes & Basil
- Steelhead Trout with Spring Pea Sauce
- Seared Black Cod with Meyer Lemon Risotto
- Simple Baked Salmon with Asparagus and Dill Sauce
- White Miso Black Cod
- Baked Haddock with Roasted Tomato and Fennel
- Simple Baked Cod with Tomatoes & Basil
- Healthy Fish and Seafood recipes
Let me know how you like this one in the comments below!
Hope you have a joyful weekend.
xoxo
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Baked Cod Recipe with Asparagus
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4
- Category: fish, main, cod recipe
- Method: baked
- Cuisine: American
- Diet: Diabetic
Description
Baked cod nestled in spring vegetables- asparagus, fennel, leeks, drizzled with olive oil garlic and lemon zest! Bakes in just 12 minutes! Delicious and easy!
Ingredients
Cod
- 1 – 1 1/2 lbs wild cod – or substitute black cod, halibut, sea bass
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 teaspoons fresh thyme
- zest from one lemon
Vegetables
- 2 tablespoons olive oil
- 1 large fennel bulb, cored and thinly sliced ( or sub celery and more asparagus)
- 1 large leek, white and light green parts, thinly sliced into half moons
- 4 cloves garlic, rough chopped
- 1–2 tablespoons finely chopped preserved lemon (or sub zest from another lemon)
- 1 tablespoon fresh thyme
- 1/2 cup chicken or veggie broth or stock, more as needed
- 1/2 cup white wine (or sub more broth and a squeeze of lemon)
- generous pinch salt and pepper
- 1 large bunch of asparagus, cut into 1–2-inch pieces, tough ends removed.
- Garnish with lemon zest and thyme sprigs.
Serve this on its own for a low-carb dinner, or serve with creamy polenta, basmati rice, everyday quinoa, or cauliflower rice.
Instructions
- Preheat oven 400F
- Prep the cod. Cut cod into 4-6 pieces and pat dry. Place in a bowl, drizzle with olive oil and sprinkle with salt and pepper, thyme and zest and toss to coat well. Set aside.
- Cook the veggies: In a large, oven-proof skillet or braiser, heat two tablespoons olive oil over medium heat. Add the fennel and saute 5-7 minutes, stirring, cooking until just tender. Add the leeks and garlic and continue cooking, stirring until leeks are golden and tender. Add lemon zest (or preserved lemon) , fresh thyme, broth, and white wine. Stir in the salt and pepper, then simmer over medium-low heat until the liquid has reduced by half and the fennel is tender, about 5 minutes.
- If fennel needs a bit longer, add another splash of broth and cover pan for a few minutes, letting it steam and get tender. Once fennel is tender, add the asparagus, give a stir and cook for 2 more minutes- until asparagus turns bright green. If the mixture seems dry, add another splash of broth- you want this slightly wet ( ¼-inch liquid in the bottom of the pan).
- Nestle in the fish in the pan, over the veggies.
- Bake in the oven until the fish is cooked through, 10-15 minutes, depending on thickness. Internal temp should reach 130- 135°F.
- Divide among four bowls. Top with a sprig of thyme and lemon wedge.
- Serve this on its own for a low-carb dinner, or serve with basmati rice, everyday quinoa, or cauliflower rice.
Notes
If you like a crispy golden crust on the fish, feel free to dredge in a little flour, potato starch, or bread crumbs and pan-sear the fish first before finishing it off in the oven.
TIP If your fish has skin on it…. marinate, then pan-sear the skin side of the fish in a separate hot skillet, until the skin is crispy. Set aside, then nestle the fish with crispy skin, facing UP. Eat the skin- it is delicious.
Nutrition
- Serving Size:
- Calories: 266
- Sugar: 5.2 g
- Sodium: 521.5 mg
- Fat: 11.5 g
- Saturated Fat: 1.7 g
- Carbohydrates: 14.6 g
- Fiber: 3.8 g
- Protein: 28.5 g
- Cholesterol: 66.1 mg
I needed to use up some asparagus and came across this recipe. I truly did not expect the flavor this simple dish brought. It was a delightful surprise and great use of preserved lemons. The cook on the fish was spot on too.
Glad you enjoyed this Heather!
This was so good, its on the rotation. I did the 1 cup of chicken broth and I added 2 chopped up portabella mushrooms with the leeks. It turned out fantastic!!
Great to hear this Pamela! Appreciate you taking time to review.
So good! Cod turned out tender and flavorful. It’s made fish lovers out of us!
Great to hear this Ann!
This is a fabulous recipe—exquisitely tasty and nourishing. I used celery; could not get fennel. So I added fennel seed with the leeks. Otherwise, I followed the recipe which goes into my rotation. Thank you for the deliciousness 🙂
Sounds great Natalie, so glad you enjoyed!
We enjoyed this recipe, although I would have preferred crispier vegetables. The lemon and thyme flavour was delicious. Will make again, thank you
Thanks Fran, to get crispier veggies, you can use a sheet pan and spread everything out. 🙂
This made a lovely Easter dinner, perfect for a springtime meal. My cod pieces were quite thick, so it took some time to cook. Concerned that the asparagus would overcook, I flipped the fish over and it finished off quickly from there. I made a dill mustard sauce to top it with, which I would definitely make the next time around. It really helped to boost the flavors.
Thanks Karen! Share your sauce recipe if you get a chance- it sounds tasty!
Lovely and light, yet tasty and fresh. I went for the unhealthier side of parmentier potatoes. Will definitely be cooking this again.
Great to hear!
Very nice recipe and cooked just right in times and temps given -did about 13-15 minutes in the oven. I didn’t have asparagus and wanted to make this anyway with what I had on hand and subbed zucchini and yellow squash which made it more brothy –( I should have thought of that..) —green beans would have made more sense…) but nevertheless it was flavorful with the fennel onions fresh thyme etc.
Did a wild rice blend on the side.
Thank you
It sounds good Frances and I like that used what you had on hand!
So flavorful!!! Love this dish. I had not cooked with fennel before. So delicious!! Thank you!!
Thanks Lydia, so glad you enjoyed!
This sounds easy and delicious.
It is very easy Carol! Give it a go!
hi! i dont find cod. what would be the best substitute? thanks.
Hi Katja, most firm white fish would work here, something that is at least one inch thick. Sea bass, escolar, halibut, black cod.
Thanks! With skin on or of? I just can find fish filet with skin where i live 🤣 but if i want to take it of i would distroy the whole thing 🤔
Feel free to leave the skin on, it will come off easily after it is cooked.
Do you think shrimp would work as well? I can’t get any form white fish fillet without the skin…
I bet it would! I haven’t tried this with shrimp, but don’t see why not?
Great recipe! This dish is delicious and had my family sopping up the excess sauce with bread. I served it with the French Potato Salad from this site and that strong flavor really went well with this dish. Thanks once again!
Awesome~glad you liked!
I only made the first half of the recipe – just the lemon and thyme cod – and it was great, light and fresh. I served it with a side of herby quinoa for dinner. Will definitely make again!
This recipe is simple and tastes so fresh and healthy. It’s a regular for me and my partner on the weekends. We make it with your every day quinoa. Thanks for sharing!
Easy to make and simply delicious!
Hi!
I just bought the ingredients that I didn’t have on-hand a few days ago… I meant to ask if this can be frozen either before or after cooking.
My fish is fresh and vacuum sealed in my freezer, so if the rest could be frozen that would be great. It’s only me eating and I couldn’t reduce the amount of the ingredients. I’m hoping to make this for (or with) someone I’ve been seeing and wanted to try making this for myself before I make it for someone else (not that I have my doubts about the recipe! I just want to be sure that I make it right!).
Anyway, any tips/response would be appreciated! I hope that you’re happy and well 🙂
Hi Christie, I have never tried freezing a “cooked fish” dinner. I guess you could freeze the cooked veggie component separate from the fish? Then heat that up and pan sear the raw fish as you need it. Does that make sense?
This was amazing!!! I used black cod and follower the recipe completely. Thank you for these beautiful recipes!
Loved that it was fresh and light. I could see that sauce working well with a little butter and combined with steamed clams….may have to try that! The fish was flaky and delicious and we couldn’t get enough of the fennel.
Yay!🙌
Beautiful flavors here and so simple to make. Served this with your Instant Pot Risotto. So delicious!
I make A LOT of new recipes and this one is a winner. I made a few tweaks and definitely made a few mistakes and this turned out great. Also I served this over simple risotto, and could not have been happier
Yet another amazing recipe Sylvia, thanks! I made this last week and served it with instant pot mashed cauliflower! Cod has absolutely become one of our favorite fishes and I love how it poaches so beautifully in this recipe. And the spring veggies were perfect. So delicious and filling, perfect for a chilly spring evening. Thank you again 🙂
Oooooo love that you served it over cauliflower Mash! perfect! Glad you enjoyed it~!
Looks so interesting and delicious!
Gonna try it for sure!
Thanks for sharing!
I’m going to try this one! I like how it can be baked all in one pot.
Question: Is it baked covered or uncovered?
Uncovered!