Baked Cod and Asparagus Sheet Pan Dinner

Whether you’re looking for something delicious to serve on Fridays during Lent, or just want to enjoy the flavors of fresh fish, Oliver’s Market has some great fish fillets and steaks on sale this week, including fresh, wild caught Alaskan Cod, paired in this recipe with Organic California Asparagus. We have some fantastic new recipes for enjoying this harbinger of Spring, be sure to check them all out on our website this week and on our recipe cards in-store at all of our locations. With so many preparations and great prices from Oliver’s, there’s never been a better time to stalk up!


  • Serves: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes


  • 1 pound thin organic asparagus ,ends trimmed
  • 1 pint cherry tomatoes ,halved
  • 1 tablespoon extra-virgin olive oil
  • 4 -4 ounce Alaskan Cod fillets, rinsed and patted dry
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup Oliver’s Own Parmesan grated cheese
  • sea salt and freshly ground black pepper


  1. Preheat oven to 375 degrees F. Lightly coat a 15x10-inch baking sheet with nonstick spray.

  2. Toss the asparagus and cherry tomatoes with the olive oil; spread on the baking sheet. Place cod fillets on top.

  3. Brush the fish with the lemon juice; sprinkle with the lemon zest. Sprinkle everything with the Parmesan and a little salt and pepper.

  4. Place in the oven and cook until fish flakes easily with a fork, about 12-15 minutes.

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