Ingredients:

  • 4 (6 oz each) Cod Fillets (Skinless, center-cut, 1 to 1.5 inches thick)
  • 1 lb Asparagus Spears (ends trimmed, medium thickness)
  • 4 Tbsp Unsalted Butter (divided)
  • 1 Tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic, freshly minced
  • 1 tsp Lemon Zest (from 1 large lemon)
  • 2 Tbsp Fresh Lemon Juice (freshly squeezed)
  • 1/2 tsp Smoked Paprika
  • 2 Tbsp Fresh Parsley, chopped
  • Kosher Salt & Freshly Ground Black Pepper (To taste)

Instructions:

  1. Preheat the oven to 400°F (200°C). Pat the cod fillets thoroughly dry using paper towels. Season the fish generously with salt, pepper, and smoked paprika. Mince the garlic and zest the lemon, setting aside the lemon juice.
  2. Heat 1 Tbsp of butter and 1 Tbsp of olive oil in a heavy, oven-safe skillet over medium-high heat until shimmering. Add the trimmed asparagus, season lightly with salt and pepper, and sauté for 3–4 minutes until bright green and slightly tender.
  3. Push the asparagus to the side of the pan. Add the remaining 1 Tbsp butter, minced garlic, and lemon zest to the empty space. Cook for 30–60 seconds, until fragrant, being careful not to burn the garlic.
  4. Toss the asparagus with the garlic butter mixture. Turn off the heat and arrange the asparagus in an even layer across the bottom of the pan.
  5. Place the seasoned cod fillets directly on top of the asparagus. Optionally, you can sear the fish for 60 seconds on high heat before transferring the skillet to the preheated oven.
  6. Bake for 8–12 minutes, depending on the thickness of the fish. The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C).
  7. Carefully remove the skillet from the oven. Drizzle the 2 Tbsp of fresh lemon juice and the remaining 2 Tbsp of melted butter over the cod and asparagus. Sprinkle liberally with chopped fresh parsley and serve immediately.