Ingredients:

  • 2 (6 oz / 170g each) cod fillets, skin on or off, about 1 inch thick
  • 2 tablespoons / 30ml olive oil
  • 2 teaspoons / 10g Cajun or Blackening spice blend (such as Tony Chachere's Original Creole Seasoning)
  • 1/2 teaspoon / 2.5g smoked paprika
  • 1/4 teaspoon / 1.25g garlic powder
  • 1/4 teaspoon / 1.25g onion powder
  • 1/4 teaspoon / 1.25g dried thyme
  • 1/4 teaspoon / 1.25g dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 pound / 450g asparagus, trimmed
  • 2 tablespoons / 30ml olive oil
  • 2 cloves garlic, minced
  • 1 lemon, halved
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Toss asparagus with olive oil, minced garlic, salt, and pepper in the skillet. Arrange in a single layer.
  2. In a small bowl, combine the Cajun spice blend, smoked paprika, garlic powder, onion powder, thyme, oregano, salt, and pepper.
  3. Pat the cod fillets dry with paper towels. Drizzle with olive oil and rub the spice mixture evenly over both sides of each fillet.
  4. Place the skillet in a preheated oven and roast for 8 minutes.
  5. Remove the skillet from the oven. Nestle the seasoned cod fillets among the asparagus, ensuring they have space. Place lemon halves cut-side up on top of the asparagus.
  6. Return the skillet to the oven and roast for another 8-12 minutes, or until the cod is cooked through and flakes easily with a fork and the asparagus is tender-crisp. Internal temperature of the cod should reach 145°F (63°C).
  7. Squeeze the roasted lemon juice over the cod and asparagus. Serve immediately.