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Spring Eating

Sixty-Two: Ames News — delivered.

Get ready to dive into Spring with fresh ingredients!

Try this Cod and Asparagus Bake for a quick and easy weeknight meal. Serves 4.

Ingredients:

  • 4 cod fillets (4 ounces each)
  • 1 pound fresh thin asparagus, trimmed
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons grated lemon zest
  • 1/4 cup grated Romano cheese

Directions:

  1. Preheat oven to 375°. Place cod and asparagus in a 15x10x1-inch baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes.
  2. Remove pan from oven; preheat broiler. Broil cod mixture 3-4 inches from heat until vegetables are lightly browned, 2-3 minutes.

Optional: Serve over rice or pasta.


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