4 cod fillets (4 ounces each)

1 pound fresh thin asparagus, trimmed

1 cup cherry tomatoes, halved

2 tbsp lemon juice

1 1/2 tsp grated lemon zest

1/4 cup grated Romano cheese

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Preheat oven to 400°F (200°C).
Arrange asparagus in a greased baking dish and place cod fillets on top.
Scatter cherry tomato halves around the fish and vegetables.
Drizzle lemon juice over the cod and vegetables, then sprinkle with lemon zest.
Top fish evenly with grated Romano cheese.
Bake for 15–18 minutes, until cod flakes easily with a fork and asparagus is tender.
Serve warm with rice, potatoes, or salad.

Use Parmesan instead of Romano for a milder flavor.

Substitute cod with haddock, tilapia, or halibut.

Add red onions, bell peppers, or herbs for extra flavor.

Blanch thick asparagus before baking so they cook evenly.

A breadcrumb topping adds a crunchy finish.