If any of you are like me, you make a resolution to be healthier at the start of every single New Year. Well, this Ginger Lime Cod with Asparagus Cooked in Parchment recipe is a delicious way to start the path to healthier eating. With Asian inspired flavors, this fish cooks up quickly and uses fresh herbs and veggies to pack a punch of flavor. Plus, it’s ready in less than 30 minutes from start to finish! I love when healthy recipes taste delicious and are super quick and easy too! It may not be the most beautiful dish (meals cooked in parchment rarely are), but the ginger, lime and basil flavors make it a definite repeat weekday meal.

I swear, the Ginger Lime Cod with Asparagus tastes much better than it looks!

Ginger Lime Cod with Asparagus Cooked in Parchment

Serves 2-4 (depending on the size of your fillets)



  • 2 cod fillets
  • 1 bundle of thin asparagus, ends trimmed
  • 2 green onions, white and light green parts chopped (discard the dark green part)
  • 6 large basil leaves, thinly sliced (chiffonade)
  • 1 piece of fresh ginger approximately 1 1/2 inches, peeled and grated (I used a microplane)
  • 2 cloves garlic, minced
  • 1 lime, zested and then cut in half for juicing
  • 4 tablespoons low sodium soy sauce, divided Printable-Recipe-dark
  • 2 tablespoons extra virgin olive oil, divided
  • Freshly cracked black pepper, to taste
  • Red pepper flakes (optional)
  • Parchment paper (or parchment cooking bags)
  • Steamed rice



  • Preheat your oven to 425 degrees. Place 2 large sheets of parchment paper (or your parchment cooking bags, if using) on a baking sheet. Don’t be afraid to use BIG pieces of parchment; it’s always better to have too much rather than too little when making cooking pouches! Place one cod fillet on each piece of prepared parchment. When placing the fish, don’t put it in the center of the parchment, but rather more off to one side. (Tip: Leave at least 3 inches of space between your fish and the closest edge of parchment and approximately 12 inches on the opposite side so that you can easily seal the cooking pouch later.)


  • Evenly divide the asparagus between the two parchment packages and place the spears right on top of the fillets. Do the same with the green onion, basil, ginger, garlic, and lime zest.


  • Take one of your zested lime halves and squeeze it on top of the fish. Repeat with the other lime half and fish packet. Pour two tablespoons of reduced sodium soy sauce on top of each fish packet. (You should use a total of 4 tablespoons.) Now drizzle one tablespoon of olive oil on top of each packet and add a few grinds of fresh cracked black pepper. If desired, you can add a tiny sprinkle of red pepper flakes for a little added heat.


Everything is ready to be sealed up and popped in the oven. All of that green makes me feel healthier already!
  • Seal up each of your parchment pouches by folding over the side of parchment that is loose so that it meets the side closest to your fish. Starting at the bottom corner, roll and crimp the two sides together so that you create a good seal. It’s OK if it doesn’t look perfect – the important thing is to make sure that the heat stays inside the packet so that everything steams properly while cooking.
You can see how I sealed the parchment packet on the right. The one on the left is ready for the same treatment.


  • Place the baking sheet and parchment packets in your preheated oven and cook for approximately 15 minutes, or until your fish is cooked through. Allow to cool slightly prior to opening the packets so that you don’t burn yourself on the steam that is released. Using a spatula, remove the fish and asparagus from the packets and place over steamed rice. Pour as much of the cooking liquid left in the packet as desired on top of the fish, asparagus and rice before discarding the used parchment paper. (If you have huge cod fillets and want to serve 4 people, divide each fish packet evenly between 2 plates.) Enjoy!
This will definitely be a regular recipe in our weeknight dinner rotation.