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 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: shallot, 2 tablespoon of butter, 1/2 teaspoon of garlic powder, and tomato sauce. Whisk together and turn the heat off.
Continue to add chicken broth, lemon juice, and 1/4 teaspoon of salt to the pan. Whisk again to combine. Transfer to a small bowl. Set aside.
Transfer the baked cod fish onto a clean plate, and drizzle the sauce all over. Sprinkle 1/2 ounce of parmesan cheese and parsley on top.
Serve and enjoy.