| Prep Time | 30 minutes |
| Cook Time | 10-30 minutes |
| Servings |
servings
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Ingredients
- 2 6-8 oz pieces cod
- 2 tbsp fresh breadcrumbs
- 1 tbsp Mariposa Farms Chervil chopped
- 1 tbsp Mariposa Farms Chives chopped
- 1 tbsp Mariposa Farms Parsley chopped
- 1 clove garlic peeled and crushed
- 2 tbsp olive oil
- salt and pepper to taste
- 12 sprigs asparagus
- 1 tbsp olive oil
- 1/2-1 tsp garlic pepper seasoning
- 2 pkgs Mariposa Farms Arugula wash thoroughly
- 1 small Lemon cut into wedges
Ingredients
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Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, mix the herbs, garlic and oil. Stir in the breadcrumbs and season with salt and pepper.
- Rinse the fish and pat dry with a paper towel. Put the fish on a baking sheet and spread the mixture over top of the fish.
- Trim the woody ends off the asparagus and discard them. Roll the asparagus in 1 tbsp olive oil. Season with garlic pepper seasoning and place on rack that is placed on the same baking sheet.
- Bake in the oven for 10-15 minutes, looking for the flesh to become opaque and it flakes easily. Check the asparagus for your desired tenderness.
- Remove from the oven and let fish rest for 3-5 minutes before plating.
- Place a piece of cod, half of the asparagus, arugula and a lemon wedge on each plate. Top the salad with the dressing of your choice and enjoy.
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