Greek Lemon Dill Cod with Potatoes & Asparagus
Greek-inspired baked cod with lemon, dill, potatoes, and green beans-style brightness, adapted to your available produce with asparagus standing in for a spring vegetable side.
Back to full listIngredients
- Cod Fillets, 10.5 OZ 1 pack $8.99
- Green Asparagus 1 bunch $4.99
- Organic Yellow Potato 2 medium $2.59
- Lemon 1 $0.99
- Organic Dill, 0.5 OZ 1 pack, use 1 tbsp $2.99
- Organic Garlic, 3 CT 2 cloves $2.89
- Yellow Onion 1/2 medium $1.49
Instructions
- Heat oven to 425°F.
- Thinly slice the potatoes and half an onion. Toss with olive oil, salt, pepper, and 1 minced garlic clove. Spread on a sheet pan and roast 15 minutes.
- Trim the asparagus and toss with a little oil, salt, and pepper.
- Season cod with salt, pepper, lemon zest, chopped dill, and remaining garlic.
- Remove the pan, add asparagus and place the cod on top or beside the potatoes. Return to oven for 10 to 12 minutes until cod flakes easily and potatoes are tender.
- Finish with lemon juice before serving.
Cook time: 30 minutes
Estimated cost: $13-17
Health notes: Lean protein, high in fiber, and lighter than a creamy casserole-style fish dinner.
Drink pairing: Pinot Grigio or Assyrtiko.