An easy weeknight dinner that I made the other night! Nothing fancy, just simple ingredients that come together into such a good meal. 🙌🏻
Cod with butter and grated pecorino romano, roasted asparagus with garlic salt and parmesan, and rice from the rice cooker. The asparagus and cod cooks
in the oven at the same time which makes it perfect for a busy night.
The pecorino on the fish melts and forms the best savory topping under the broiler. It is such a simple little trick but adds so much flavor. 😋
Here is how I made it:
Preheat oven to 425
Roasted Asparagus
Trim the ends off the asparagus and place on a sheet pan.
Drizzle with olive oil and season with garlic salt.
Scatter small torn pieces of butter around the pan and top with grated parmesan.
Add about 2 to 3 tablespoons of water around the edges of the pan. This helps the asparagus steam and stay tender while roasting.
Throw in the oven.
Cod
Pat cod dry and place on a sheet pan lined with parchment paper
Season with salt and pepper.
Top with small pieces of butter and grated pecorino romano.
Bake both in the oven until the fish flakes easily. Finish the cod under the broiler for a minute or two so the cheese gets golden.
Serve with rice and dinner is done.
If you try the pecorino on fish trick let me know what you think because it is such a good one 🙌🏻
#weeknightdinner #weeknightmeals #sheetpandinner #codfish #fishrecipe
When I first stumbled upon this recipe concept, I was pleasantly surprised by how such simple ingredients could come together to create a meal that felt both light and indulgent. Using pecorino romano on cod is a small but powerful trick — its sharp, salty, and nutty flavor complements the mild fish perfectly and the broiler step crisps it to golden perfection, adding a lovely texture. What I love about cooking the cod and asparagus together in the oven at 425°F is how it simplifies the entire dinner process. The asparagus benefits from a bit of water on the pan, which steams it gently, keeping it tender yet crisp. Adding small bits of butter scattered across the vegetables and fish introduces another layer of richness that melts during roasting and pulls all the flavors together beautifully. A tip I found helpful is lining the sheet pan with crumpled parchment paper before placing the cod. This prevents sticking and makes cleanup so much easier. Also, patting the fish dry before seasoning ensures a better texture after cooking. For busy weeknights, this meal is ideal because it’s low prep and mostly hands-off once in the oven. Meanwhile, using a rice cooker for the rice guarantees fluffy, perfectly cooked grains every time without the risk of burning or sticking. If you’re open to experimenting, try swapping pecorino romano with other hard cheeses like aged parmesan or grana padano for subtle flavor variations. For extra aroma, sprinkling a bit of dried Italian seasoning or crushed red pepper flakes over the cod before broiling can add another dimension of taste. Overall, this recipe is a great example of how everyday ingredients and straightforward techniques can result in an impressive and tasty dinner. It’s become a go-to in my household when I need something nourishing but quick, and I highly recommend giving the pecorino romano topping a try on your next fish dish—you won’t regret it!