Garlic Butter Cod with Lemon Asparagus Skillet Recipe – Healthy, tasty, simple and quick to cook, this cod and asparagus recipe will have you enjoy a delicious and nutritious dinner.
Lemon Asparagus and Garlic Butter Cod Skillet – This dish for cod and asparagus skillet is excellent, nutritious, easy to prepare, and will serve you dinner in a hurry. Flaky, pan-seared cod fillets are served with asparagus and a delectable lemon-garlic butter sauce. This is a really excellent idea for a fish meal. Tonight, try this easy and delicious fish meal!
INGREDIENTS LIST FOR THE GARLIC BUTTER COD WITH LEMON ASPARAGUS
- One medium cod fillet (or halibut fillet) sliced into three or four portions
- Two bundles of asparagus, cleaned and cut
- One tsp olive oil
- two tsp finely chopped garlic
- half a cup, or 125 milliliters veggie broth with reduced sodium content (or white wine)
- one-half stick unsalted butter
- One tablespoon of hot sauce (we used Sriracha), optional
- half a lemon’s juice
- 1 tablespoon of finely chopped cilantro or parsley
- Optional: crushed red chili pepper flakes
- Lemon slices as a garnish
DIRECTIONS
- To prepare the pan with lemon asparagus and garlic butter cod: Codfish should be salted and peppered. As you prepare the asparagus, let it sit.
- Clean and trim the asparagus ends, then blanch them in boiling water for two to three minutes. To stop the cooking process, submerge them in freezing water. They will fry in the skillet more quickly and evenly in this manner. If your asparagus is particularly thin, you can skip this step. After draining, set away.
- In a large cast-iron or stainless-steel skillet, heat the olive oil over medium-low heat. Fish should be cooked gently until golden brown on all sides. After taking the cod fillets out of the skillet, place them on a platter.
- In the same skillet over medium heat, add minced garlic then deglaze with vegetable broth (or wine). Bring it to a simmer. Add butter, lemon juice, hot sauce, and parsley. Give a quick stir to combine the lemon garlic butter sauce.
- Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add codfish fillets back to the pan and reheat for another minute. Garnish with more parsley, crushed chili pepper, and lemon slices and serve the garlic butter cod and lemon asparagus immediately. Enjoy!
Notes:
The thickness of your asparagus will determine whether or not blanching is necessary.
White wine can be added to the sauce to make it richer.
You can serve with mashed potatoes for non-keto and paleo dishes.
