Ingredients:

  • 2 (6-ounce / 170g) cod fillets, skin on or off, about 1 inch thick
  • 1 tablespoon / 15ml olive oil
  • 1 tablespoon / 14g unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons / 57g unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 pound / 450g asparagus, trimmed
  • 1 tablespoon / 15ml olive oil
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Trim the woody ends from the asparagus and cut into 2-inch pieces. Mince the garlic.
  2. Pat the cod fillets dry with paper towels. Season generously with salt and pepper.
  3. Heat olive oil in the skillet over medium-high heat. Add the asparagus and garlic; sauté until tender-crisp, about 5-7 minutes. Season with salt and pepper and set aside. Keep warm.
  4. Heat olive oil and butter in the same skillet over medium-high heat. Add the cod fillets, skin-side down (if using skin-on). Sear for 4-5 minutes, or until golden brown and easily releases from the pan. Flip and cook for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork; internal temperature of 145°F.
  5. While the cod is cooking, melt the butter in a small saucepan (or use the same skillet after removing the asparagus). Add the minced garlic and cook until fragrant, about 30 seconds. Remove from heat and stir in the parsley, thyme, red pepper flakes (if using), and lemon juice.
  6. Place the sautéed asparagus on plates. Top with the pan-seared cod and spoon the garlic herb butter sauce generously over the fish. Serve immediately.