Lemon-Thyme Roasted Cod with Asparagus and Artichokes

Ingredients

• 450 g skinless cod fillets, cut into 3 portions
• 350 g asparagus, woody ends trimmed, cut into bite-sized lengths
• 240 g canned artichoke hearts in water, drained and quartered
• 2.5 tbsp olive oil
• 2 garlic, finely grated
• 1 lemon, zested and juiced
• 1 tbsp fresh thyme leaves, finely chopped
• ¾ tsp fine sea salt

Method

1. Heat oven to 400°F (200°C). On a large rimmed baking sheet, toss the asparagus and artichoke hearts with 1.5 tablespoons olive oil, grated garlic, half the fresh thyme, and 0.5 teaspoon sea salt.
2. Spread the vegetables in an even layer. Roast until the asparagus begins to turn tender.10 min timer
3. Pat the cod fillets dry. Rub them with the remaining 1 tablespoon olive oil, lemon zest, remaining thyme, and 0.25 teaspoon sea salt. Push the vegetables aside slightly to make room and set the fish directly on the tray.
4. Return the tray to the oven and roast until the cod flakes easily with a fork and reaches 145°F (63°C).12 min timer
5. Drizzle the freshly squeezed lemon juice over the vegetables and fish right on the tray before serving.