Pan-Seared Cod with Lemon Butter and Asparagus

Name: Pan-Seared Cod with Lemon Butter and Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 (6 oz each) cod fillets; 1 bunch, tough ends snapped off asparagus; 3 tbsp unsalted butter; 1, juice and 2 tbsp zest lemon; 2 cloves, minced garlic; 1 tbsp olive oil; 1/2 tsp salt; 1 tbsp, chopped fresh dill

Flaky cod fillets cooked in a simple lemon-butter sauce with crisp-tender asparagus.

Cuisine: French

Category: Seafood

Prep: 10 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

4 (6 oz each) cod fillets
1 bunch, tough ends snapped off asparagus
3 tbsp unsalted butter
1, juice and 2 tbsp zest lemon
2 cloves, minced garlic
1 tbsp olive oil
1/2 tsp salt
1 tbsp, chopped fresh dill

Instructions

Step 1: Pat 4 cod fillets dry with paper towels. Season both sides with 1/2 tsp salt. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Add cod fillets skin-side down (if skin-on) and cook for 4-5 minutes until golden brown and easily releases from pan. Flip and cook for 3-4 minutes more until opaque throughout and flaky.
Step 3: Remove cod from skillet and set aside. Add 1 bunch snapped asparagus to the skillet with any accumulated oil. Cook for 4-5 minutes, turning occasionally, until crisp-tender and slightly charred.
Step 4: Reduce heat to medium-low. Add 3 tbsp unsalted butter and 2 minced garlic cloves to the skillet, stirring until butter melts. Add 2 tbsp lemon zest and 2 tbsp lemon juice, stirring until sauce thickens slightly (about 1 minute).
Step 5: Return cod to the skillet, spooning sauce over top. Cook for 1 minute to reheat. Stir in 1 tbsp chopped fresh dill. Serve immediately with asparagus.