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roasted cod with asparagus and tomatoes
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SkinnyMS

Roasted Cod with Asparagus and Tomatoes

Fish? Check. Vegetables? Check. Delicious Flavor? You bet.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American, Mediterranean
Keyword: Diabetic-Friendly, Gluten-Free, High Protein, Keto, Low-Carb, Paleo, Quick and Easy, Seafood
Servings: 4 people
Calories: 171kcal
Author: Chef Sallie

Ingredients

US Customary - Metric
  • 1 pound wild cod divided into 4 oz portions
  • 1 pound asparagus cut into 2" pieces, woody stems removed
  • 1 pint grape tomatoes halved
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper ground
  • 2 teaspoons oregano dried
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 375 degrees F.
  • Place cod portions and vegetables on a rimmed sheet pan in a single layer.
  • Sprinkle with salt, pepper, and oregano.
  • Drizzle with olive oil.
  • Roast for 20 minutes, or until fish flakes easily with a fork.

Nutrition

Serving: 4oz fish, plus 1/3 cup veggies | Calories: 171kcal | Carbohydrates: 10g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 651mg | Potassium: 992mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1906IU | Vitamin C: 24mg | Calcium: 74mg | Iron: 4mg |
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