Sheet Pan Cod and Asparagus with Jalapeño Dressing
Cod and Asparagus are roasted then drizzled with an amazing Jalapeño dressing and served with an avocado puree.
Servings 4
Calories 877kcal
Equipment
Ingredients
- 1 avocado halved and pitted
- ⅓ 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.
If you want less heat, use a milder pepper for the dressing.
Nutrition
Calories: 877kcal | Carbohydrates: 10g | Protein: 164g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 387mg | Sodium: 492mg | Potassium: 4213mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1290IU | Vitamin C: 26.4mg | Calcium: 180mg | Iron: 6.1mg