Ingredients:

  • 1 pound (450g) cod fillets, skin on or off, about 1-inch thick
  • 1 pound (450g) asparagus, trimmed
  • 4 tablespoons (56g) unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil
  • 1/4 cup (15g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Red pepper flakes (optional, for a touch of heat)

Instructions:

  1. Snap off the tough ends of the asparagus and cut into 2-inch pieces. Set aside.
  2. Pat the cod fillets dry with paper towels. Season both sides generously with salt and pepper.
  3. Heat 1 tablespoon of olive oil in the skillet over medium-high heat. Add the asparagus and sauté for 3-5 minutes, or until bright green and slightly tender-crisp. Season with salt, pepper, and a squeeze of lemon juice. Remove asparagus from the skillet and set aside.
  4. Reduce heat to medium. Add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for 1-2 minutes, or until fragrant and lightly golden. Be careful not to burn the garlic!
  5. Gently place the cod fillets into the skillet. Cook for 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Add the remaining butter during the last minute of cooking, tilting the pan to baste the fish.
  6. Return the asparagus to the skillet. Stir in the lemon zest and parsley. Spoon the garlic butter sauce over the cod and asparagus.
  7. Garnish with extra parsley and a sprinkle of red pepper flakes (if desired). Serve immediately.