Lemon-Dill Baked Cod with Asparagus and Smashed Potatoes
Pacific cod baked with lemon and herbs, served with roasted asparagus and buttery smashed potatoes. It keeps the spring feel but swaps the salmon for a milder seafood option.
Back to full listIngredients
- Pacific Cod Fillet Wild Caught (sustainably sourced) 1 lb 10.99
- Green Asparagus 1 lb 3.49
- Kroger® Russet Potatoes 1 lb from bag 2.69
- Fresh Organic Lemon - Each 1 1.29
- Simple Truth Organic® Baby Dill 2 tablespoons chopped 2.49
- Garlic 2 cloves 0.69
- olive oil 2 tablespoons
- butter 1 tablespoon
- salt to taste
- black pepper to taste
Instructions
- Heat oven to 425°F.
- Cut potatoes into chunks and boil in salted water until tender, 12 to 15 minutes.
- Toss asparagus with 1 tablespoon olive oil, salt, and pepper on a sheet pan.
- Place cod on the pan, drizzle with remaining olive oil, season with salt, pepper, garlic, lemon zest, and a little chopped dill.
- Roast 10 to 12 minutes until the cod flakes and asparagus is tender.
- Drain potatoes, smash with butter, remaining dill, and a squeeze of lemon juice.
- Plate smashed potatoes first, then cod, then asparagus; finish with lemon wedges.
Cook time: 40 minutes
Estimated cost: $14-17
Health notes: Lean protein, moderate carbs, rich in vitamin C and potassium.
Drink pairing: Sauvignon Blanc or unoaked Chardonnay.