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Baked cod served with asparagus and a side salad

average rating is 3 out of 5, based on 150 votes

Discover a delightful culinary experience with our Baked Cod with Asparagus recipe. This low-carb, high-protein dish is perfect for diabetics and adheres to the SOZA weightloss program. Indulge in a flavorful combination of tender cod, roasted asparagus, and a refreshing side salad.

Serving suggestions/tips:

Pair it with a squeeze of fresh lemon juice for a burst of tangy flavor.

Serve with a side of cauliflower rice for a complete low-carb meal.

Add a sprinkle of fresh herbs like dill or parsley for an extra touch of freshness.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb high-protein diabetic-friendly gluten-free dairy-free sugar-free keto-friendly paleo-friendly diabetic-friendly heart-healthy low-calorie diabetic diet weight loss clean eating whole foods Mediterranean diet diabetic recipes diabetic meal ideas diabetic-friendly fish recipes diabetic-friendly salad diabetic-friendly vegetables diabetic-friendly dinner healthy cooking diabetic-friendly cooking diabetic-friendly meal plan diabetic-friendly nutrition low-carb dinner diabetic-friendly seafood

Ingredients

1 cod fillet (about 4-6 oz)
6-8 asparagus spears
1 cup mixed salad greens (e.g., spinach, arugula, lettuce)
1/4 cucumber, sliced
4 cherry tomatoes, halved
1/4 red onion, thinly sliced
1 tablespoon olive oil
1/2 lemon
Salt and pepper to taste
Fresh dill or parsley (optional, for garnish)

Directions

Preheat your oven to 400°F (200°C).
Place the cod fillet on a baking sheet lined with parchment paper. Squeeze the juice from the lemon half over the fish, then season with salt and pepper to taste. Let it marinate for a few minutes.
Meanwhile, prepare the asparagus by snapping off the tough ends. Place the asparagus spears on the baking sheet alongside the cod.
Drizzle the asparagus with half of the olive oil and season with salt and pepper.
Bake the cod and asparagus in the preheated oven for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
While the cod is baking, prepare the side salad. In a bowl, combine the mixed salad greens, sliced cucumber, cherry tomatoes, and red onion.
Drizzle the salad with the remaining olive oil and a squeeze of lemon juice. Toss gently to combine.
Once the cod and asparagus are cooked, remove them from the oven. Place the baked cod on a plate alongside the roasted asparagus.
Serve with the side salad and garnish with fresh dill or parsley, if desired.