Cumin-Crusted Cod with Lemon-Asparagus

Pan-seared cod fillets with a warm cumin crust, served with tender asparagus spears and a bright lemon-herb sauce.

Cuisine: Mediterranean

Category: Seafood

Prep: 20 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 4 (6 oz each) cod fillets
• 1 lb asparagus
• 3 tbsp olive oil
• 1.5 tsp cumin
• 2 lemon
• 2 tbsp fresh dill
• 2 cloves garlic
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Trim 1 lb asparagus and place on a baking sheet. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Roast for 15 minutes until tender-crisp.
2. Step 2: Pat 4 cod fillets dry. Mix 1.5 tsp cumin, 1/2 tsp salt, and 1/2 tsp black pepper in a shallow dish. Press cumin mixture onto both sides of each cod fillet.
3. Step 3: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add cod fillets and cook for 3 minutes per side until golden brown.
4. Step 4: Transfer skillet to oven and bake for 8 minutes until cod is cooked through.
5. Step 5: While cod bakes, juice 2 lemons. Finely chop 2 garlic cloves and 2 tbsp fresh dill. Melt 1 tbsp butter in a small saucepan over medium heat, add garlic, and cook for 1 minute until fragrant.
6. Step 6: Add lemon juice, 2 tbsp dill, and 1/4 cup water to the saucepan. Simmer for 3 minutes until slightly thickened. Remove from heat.
7. Step 7: Plate cod with roasted asparagus and drizzle with lemon-dill sauce. Garnish with extra dill.