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Baked Cod Sheet Pan Dinner
Ingredients
  • 1 pound thin asparagus , ends trimmed, cut into 2-inch pieces
  • 1 pint cherry tomatoes , halved
  • 1 tablespoon extra-virgin olive oil
  • 4 (4 ounces each) skinless cod fillets , thawed if frozen, rinsed and patted dry
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon onion powder
  • salt and pepper , to taste
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