1. Preheat and Prep: Set your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. This simple step saves you from scrubbing later and ensures the fish doesn't stick to the metal.
2. Season the Asparagus: Lay your trimmed asparagus on the sheet. Drizzle with a tablespoon of olive oil and scatter half of your minced garlic over the stalks. Season generously with salt and pepper. Use your hands to toss them until they are glistening and evenly coated. Spread them out to the edges of the pan, leaving space in the center.
3. Prepare the Cod: Place your fillets in the center space. Brush each fillet with the remaining olive oil and garlic. Dust them lightly with smoked paprika—this adds a subtle, campfire depth that complements the sweetness of the white fish. Season with a final pinch of salt and pepper.
4. The Lemon Finish: Lay a slice of fresh lemon on each fillet. As the fish bakes, the oils from the lemon peel release into the flesh, infusing the cod with a bright, citrus zest that cuts through the richness.
5. The Bake: Slide the pan into the oven. Roast for 12–15 minutes. You are looking for the fish to turn opaque and flake easily when you prod it gently with a fork. The tips of the asparagus should be slightly charred and tender.

This dish is remarkably forgiving. If you are prepping for the week ahead, you can trim your asparagus and portion your fillets into airtight containers in the fridge for up to 24 hours. When you're ready, simply bring them to room temperature for 15 minutes before hitting the oven.

Leftovers? Place them in an airtight container for up to two days. To reheat, avoid the microwave if possible, as it tends to make fish rubbery. Instead, place the fillets and asparagus in a small skillet with a splash of water over medium-low heat, covered, just until warmed through. The steam helps maintain the moisture of the fish.