Oven-baked cod with fragrant herb topping, accompanied by juicy asparagus and tender zucchini

Ingredients for 4 servings:

• 400 g asparagus, green or white
• 1 large zucchini
• 1 small onion(s)
• 2 garlic cloves
• 2 organic lemons
• 1 rosemary sprig(s)
• some olive oil
• salt and pepper
• 500 g cod fillet(s), cut into four pieces
• 1 bunch of parsley
• 4 sprigs of thyme
• 4 tbsp grated cheese, e.g. Parmesan
• 3 tbsp olive oil
• 4 tbsp breadcrumbs
• 2 tbsp light cream
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Low-carb

You will also need 4 pieces of aluminum foil. Note from Chefkoch.de: If you don’t want to use aluminum foil, use parchment paper or baking paper for the package. If you use lemon juice and salt, this is recommended for health reasons. For some time now, aluminum foil has also been available with baking paper lined on the side facing the food, which is also recommended. Whether you use green or white asparagus depends on personal preference and regional availability. Preheat the oven to 180°C (convection oven). Wash the asparagus and trim off the tough ends. Blanch the asparagus for 3-4 minutes in boiling salted water. Meanwhile, for the herb topping, wash the parsley and thyme. Pick off the leaves and roughly chop them. In a tall mixing bowl, use an immersion blender to finely purée the herbs, cheese, olive oil, breadcrumbs, and crème légère. Season with salt and pepper. Wash the zucchini and cut into slices approximately 5 mm thick. Peel and thinly slice the onion. Peel and finely chop the garlic. Wash both lemons, deseed one and thinly slice it, and use the second for garnish. Toss the zucchini, asparagus, onion, rosemary, garlic, and lemon slices with a little olive oil, season to taste, and then spread evenly on four pieces of aluminum foil. Brush the cod fillets with the herb mixture and place it on top of the vegetables. Then seal the aluminum foil. Bake the parcels in the oven for about 20 minutes. Open the parcels and serve with lemon wedges. If that’s not enough to fill you up, boiled potatoes are an optional side dish. A glass of Sauvignon Blanc or Gelber Muskateller from the Austrian wine regions is recommended as an accompaniment. The dish contains approximately 428 kcal per serving.