Roasted Cod with Asparagus and Jalapeño Dressing

You can call this Roasted Cod or Baked Cod, but whatever you call it, make sure you call it dinner tonight!  This Roasted Cod with Asparagus and Jalapeño Dressing can be on the table in under 30 minutes!

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Roasted Cod vs. Baked Cod

In trying to decide if I should call this roasted cod or baked cod, after some googling, I settled on Roasted Cod.  Baked Cod, to me at least, suggests a cod baked in something.  This cod is simply placed on a baking sheet, brushed with olive oil and salt and pepper and roasted at a fairly high heat.  I call that roasting, don’t you?

Click here to pin this Roasted Cod with Asparagus and Jalapeño Dressing. 

Jalapeño Dressing vs. Avocado Puree

This recipe came from Donna Hay magazine, Oct-Nov 2013.  It was called Snapper with Avocado Puree and Jalapeño Dressing.  I couldn’t call it that because instead of snapper, I used cod.  When deciding what I thought really made the recipe pop, I thought the asparagus and the jalapeno dressing made more sense in the title than the avocado puree.

While the avocado puree was great, it was the jalapeño dressing that will be the takeaway for me.  Olive oil, lime juice and pickled jalapeños make an amazingly easy and flavorful dressing.  I can imagine this spooned over all kinds of things from simple grilled chicken, to tacos, to rice and grain dishes.

I also changed the recipe from sauteing to roasting.  Both the asparagus and cod roast the same amount of time, making this so easy.  I used two baking sheets because I wanted plenty of room around the cod and aspargus.

This recipe is a prime example that you don’t need a lot of ingredients or anything fancy to make a delicious dinner.  We loved it!

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5 from 3 votes

Roasted Cod with Asparagus and Jalapeño Dressing

Cod and Asparagus are roasted then drizzled with an amazing Jalapeño dressing and served with an avocado puree. 

Course Main Course

Prep Time 11 minutes

Cook Time 12 minutes

Total Time 23 minutes

Servings 4

Calories 878kcal

Ingredients

• 1 avocado halved and pitted
• 1/3 cup lime juice
• salt and black pepper
• 1 tablespoon pickled jalapeño slices finely chopped
• 1 tablespoon olive oil plus more for brushing on fish and asparagus
• 4 cod filets
• 1 pound asparagus (or one bunch) trimmed

Instructions

• Preheat oven to 425.
• Place the avocado, 1 tablespoons of the lime juice, and salt and pepper into the bowl of small food processor.  Process until smooth and set aside. 
• Place the rest of the lime juice, the jalapeño, and 1 tablespoon of oil in a small bowl and whisk to combine.  Set aside. 
• Lightly brush olive oil on two baking sheets.  One one sheet, drizzle the asparagus with olive oil and salt and pepper, toss to combine and spread in a single layer.  On the other sheet place the cod filets.  Brush with olive oil and salt and pepper.  Place both in the oven and roast for 12 minutes. 
• Divide the asparagus and fish between 4 plates.  Drizzle with the jalapeño dressing and serve with the avocado puree. 

Notes

Note - the calorie count on this is high because of the avocado puree.  You only use a generous spoonful per serving and there is a lot left over.  

So the calorie count is inflated, your actual serving will be less. 

Nutrition

Calories: 878kcal | Carbohydrates: 10g | Protein: 163g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 387mg | Sodium: 554mg | Potassium: 4213mg | Fiber: 5g | Sugar: 2g | Vitamin A: 27.1% | Vitamin C: 32.5% | Calcium: 18% | Iron: 34.4%

Looking for more asparagus recipes:

Winey Briney Quick Pickled Asparagus

Roasted Asparagus and Prosciutto Farro Bowl

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