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Lemon Butter Cod & Asparagus - Bright, Simple, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 cod fillets (about 5–6 ounces each), skinless and boneless
  • 1 pound asparagus, trimmed
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 garlic cloves, finely minced
  • Zest of 1 lemon
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/4 cup dry white wine or low-sodium chicken broth
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Sea salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

Method
 

  1. Prep the asparagus: Heat the oven to 425°F (220°C). Toss the asparagus with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread it on a sheet pan in a single layer.
  2. Start roasting: Roast the asparagus for 8–10 minutes, depending on thickness, until just tender but still crisp. Remove and set aside; keep the oven on if you plan to finish the cod inside.
  3. Season the cod: Pat the fillets very dry with paper towels. Season both sides with salt and pepper. Patting dry helps the fish sear instead of steam.
  4. Sear the cod: Heat a large oven-safe skillet over medium-high. Add 1 tablespoon olive oil. Place the cod in the pan and cook 2–3 minutes until the underside is golden and releases easily. Carefully flip.
  5. Make the sauce base: Add the butter around the cod. Once melted, stir in garlic and cook 30 seconds, just until fragrant. Pour in the white wine (or broth) and let it bubble for 1 minute to reduce slightly.
  6. Add lemon and finish cooking: Stir in lemon zest and juice. Spoon the sauce over the fish. If the fillets are thick, transfer the skillet to the oven for 3–5 minutes, until the cod flakes easily with a fork and is opaque throughout.
  7. Combine with asparagus: Add the roasted asparagus to the skillet or arrange it on a platter. Spoon the lemon butter sauce over everything. Sprinkle with parsley and red pepper flakes if using.
  8. Serve: Taste the sauce and adjust salt and pepper. Serve hot with lemon wedges on the side for extra brightness.