Pesto-Encrusted Cod with Roasted Tomatoes and Asparagus

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

1/4 cup basil pesto
2 tablespoons olive oil, divided
Zest of one lemon
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 cod filets
1 pint cherry tomatoes, halved
1 bunch asparagus, trimmed
Fresh basil, chopped, for garnish (optional)
Lemon wedges, to serve

Instructions:

1. Prep the Cod:
Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
In a small bowl, mix basil pesto, 1 tablespoon olive oil, ½ the lemon zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Place cod filets on the sheet pan. Spread a generous layer of the pesto mixture over each filet.

2. Prep the Veggies:
Toss cherry tomatoes and asparagus with the remaining tablespoon of olive oil, the rest of the lemon zest, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and arrange around the coated cod on the baking sheet.

3. Roast Cod & Veggies:
Roast in the preheated oven for approximately 20 minutes or until the cod reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

4. Finish:
Garnish with fresh chopped basil if desired. Serve immediately with lemon wedges.