Preheat the oven to 400°F.

Marinate 20 oz cod fish fillets with 1/4 tsp of salt, 1/4 tsp ground black pepper, and 1/2 tsp of garlic powder. Let the cod fish sit for 10 minutes.

While waiting for the fish to absorb the marinade, make the coating by whisking together 1/3 cup flour, 1/2 tsp paprika, 1/2 tsp coriander powder, 1/2 tsp cumin powder, and 1/2 oz of parmesan cheese.

Coat the fish evenly with the above mixture. Set aside.

Spread 12 oz baby potatoes, 6 oz baby carrots, and 8 oz asparagus on a baking tray, drizzle 1 tbsp of olive oil over them and toss together. Remove the asparagus and set aside, save for later.

Put the baby potatoes and baby carrots in the oven to bake at 400°F for 20 minutes.

In the meantime, sear the coated cod fish. On a cast-iron pan, heat 1 tbsp olive oil over high heat. Add the cod fish in. Turn the heat down to medium after 2 minutes. Add 1 tablespoon of butter to the pan, let it melt and blend with the cod fish. Sear the first side of the cod fish for 4 minutes. Flip and continue with the second for 3 minutes. Remove from heat.

Transfer the seared fish and asparagus onto the baking tray together with the baby potatoes and baby carrots. Bake for 10 minutes at 400°F.

In the meantime, make the sauce. On the same pan used for the cod fish, turn on high heat and add successively to the pan: 1 tbsp shallot, 2 tbsp of butter, 1/2 tsp of garlic powder, and 1/2 cup tomato sauce. Whisk together and turn the heat off.

Continue to add 1/4 cup chicken broth, 1/2 tbsp lemon juice, and 1/4 tsp of salt to the pan. Whisk again to combine. Transfer to a small bowl. Set aside.

Drizzle the sauce all over. Sprinkle 1/2 oz of parmesan cheese and 1 tsp parsley on top. Enjoy!