Baked Cod and Asparagus in Garlic Lemon Caper Sauce in Foil

• Paleo

• Seafood

  • 4 Pacific cod, fillets

• Produce

  • 1 lb Asparagus
  • 4 Garlic cloves
  • 1 Lemon

• Condiments

  • 1/4 cup Capers

• Baking & Spices

  • 1 Italian herbal seasoning
  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter

Found on juliasalbum.com

Ingredients

• 4 fillets pacific cod
• 1 lb asparagus, ends trimmed
• salt and pepper
• Italian herbal seasoning (thyme, oregano)
• 4 garlic cloves, minced
• thinly sliced lemon
• 1/4 cup capers, drained
• 4 tablespoons butter

Directions

• Preheat oven to 400 F.
• Prepare 4 separate foil pieces (large enough to completely cover each fish fillet, when folded).
• Place equal portions of asparagus (ends trimmed) in the center of each foil. Season asparagus with salt and pepper. Place each fish fillet on top of asparagus. Season each fillet with a pinch of Italian herbal seasoning, salt, and pepper, and sprinkle minced garlic over each fillet and asparagus.
• Top each fish fillet with a thin lemon slice. Sprinkle 1 tablespoon of capers over each fillet. Top each fillet with 1 tablespoon butter, thinly sliced.
• Wrap the foil ends over the top of the fish to completely enclose it but do not wrap too tightly or too close to the fish - leave some space.
• Place foil-wrapped fish fillets on a baking sheet. Bake for 20 minutes at 400 F until the fish is cooked through and flaky. Could be ready in 15 minutes depending on your oven and the thickness of fillet.