Place the cod filets into a zip lock bag and add the pesto sauce. Seal the bag and gently move it around until the cod is evenly coated with pesto sauce. Refrigerate for at least 30 minutes, up to 8 hours.

When you’re ready to bake the cod, preheat the oven to 400 degrees Fahrenheit. 

Transfer the cod, including the pesto sauce to a large casserole dish.

Trim the asparagus and spread them over a baking sheet. Drizzle with avocado oil and sprinkle with sea salt and garlic powder.

Bake the fish and the asparagus for 15 minutes, or until the fish reaches an internal temperature of 130 degrees Fahrenheit. Avoid over-cooking the fish as it becomes tough easily. Depending on how you like your asparagus, you may want to leave it in the oven for another 5 to 10 minutes.

Serve the cod with additional pesto sauce and fresh lemon wedges for drizzling and asparagus.