Sheet Pan Lemon Herb Cod with Asparagus and Cherry Tomatoes
Tender white cod baked on a single sheet pan alongside crisp asparagus and blistered cherry tomatoes in a bright lemon-herb drizzle. A low-effort, high-protein pescatarian dinner ideal for a busy schedule.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Ashley + Lila
Ashley created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Whisk · Mixing bowl
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchmen…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Snap the woody ends off the asparagus…
Snap the woody ends off the asparagus and place the spears on one side of the prepared baking sheet.
Tap card to mark done - 03
Add the whole cherry tomatoes to the…
Add the whole cherry tomatoes to the sheet pan next to the asparagus.
Tap card to mark done - 04
Place the cod fillet on the remaining…
Place the cod fillet on the remaining open space of the baking sheet.
Tap card to mark done - 05
Whisk together the olive oil
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, fine sea salt, and black pepper until blended.
Look for: blended
Tap card to mark done - 06
Drizzle half of the lemon-herb mixture over…
Drizzle half of the lemon-herb mixture over the asparagus and tomatoes, tossing gently to coat. Drizzle the remaining mixture over the cod fillet.
Tap card to mark done - 07
Bake for 12 to 15 minutes
Bake for 12 to 15 minutes, until the cod flakes easily with a fork and reaches an internal temperature of 145°F (63°C), and the tomatoes begin to burst.
Look for: the cod flakes easily with a fork and reaches an internal temperature of 145°F (63°C), and the tomatoes begin to burst
Tap card to mark done - 08
Plate the cod
Plate the cod, asparagus, and blistered tomatoes immediately, pouring any pan juices over the fish before serving.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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