Spring Spanish Cod and Asparagus Sheet Pan

Spanish · Spring · 45 min · Serves 4 · By Lesapor Test Kitchen

Celebrate the freshness of spring with this advanced Spanish-inspired one-pan meal, featuring tender cod fillets and crisp asparagus. The dish is elevated with a saffron-infused olive oil, which adds depth and complexity. Perfect for an elegant dinner, this recipe brings out the best of seasonal ingredients with minimal cleanup.

Ingredients

• 4 cod fillets, skinless
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1/4 teaspoon saffron threads
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 pound asparagus, trimmed
• 1/2 teaspoon smoked paprika
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh flat-leaf parsley, chopped

Method

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the saffron threads with 2 tablespoons of hot water and let them steep for 5 minutes to release their color and flavor.
3. In a separate bowl, mix the saffron-infused water with olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, sea salt, and black pepper. Whisk until well combined.
4. Place the cod fillets on a large sheet pan lined with parchment paper. Arrange the asparagus spears around the fish.
5. Drizzle the saffron olive oil mixture over the cod and asparagus, ensuring they are evenly coated.
6. Roast in the preheated oven for 15-18 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender.
7. Remove from the oven and let rest for 2 minutes. Garnish with chopped parsley before serving.