Garlic Butter Cod with Lemon Asparagus Skillet – Healthy, tasty, simple and quick to cook, this cod and asparagus skillet recipe will have you enjoy a delicious and nutritious dinner. Cod fillets are pan-seared to flaky perfection and tossed in a delicious lemon garlic butter sauce with asparagus. This is one seriously good fish dinner idea. Whip up this quick and delicious fish recipe tonight!
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Ingredients list for the Garlic Butter Cod with Lemon Asparagus
- 1 medium cod fillet, cut in 3 or 4 chunks (or halibut fillet)
- 2 bunches of asparagus, rinsed and trimmed
- 1 teaspoon olive oil
- 2 teaspoons minced garlic
- 1/2 cup (125ml) low-sodium vegetable broth (or white wine)
- 1/2 stick unsalted butter
- 1 tablespoon hot sauce, optional (we used Sriracha)
- Juice of 1/2 lemon
- 1 tablespoon minced parsley (or cilantro)
- Crushed red chili pepper flakes, optional
- Slices of lemon, for garnish
Directions
1. To make the garlic butter cod with lemon asparagus skillet: Season codfish with salt and pepper. Let sit while you prepare the asparagus.
2. Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes then soak in ice water to stop cooking. This way they will cook faster and evenly in the skillet. You can skip this step if you have very thin asparagus. Drain and set aside.
3. Heat olive oil in a large stainless-steel or cast-iron skillet over medium-low heat. Gently cook fish on both sides until golden brown. Remove the cod fillets from the skillet and set aside to a plate.
4. 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.
5. 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:
- Depending on the thickness of your asparagus, you might want to skip blanching.
- You can enrich the sauce by adding white wine.
- For non-keto and paleo, you can serve with mashed potatoes
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Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Delicious and super easy to make! Made this last night. I added the white wine instead of the veggie broth to give it that extra somethin-somethin like suggested, and woooo it was good! I also used cilantro instead of parsley, and that was a great substitute. Gonna make this the next time my mom visits, she loves fish!
It was delicious! My hubby LOVED IT!! The cod kind of broke off for me so I added a little more oil to the pan since I used a cast iron. The cooking instructions for the asparagus was great! I'm going to use that cooking method from now on! Great recipe! Thank you!!
Easy and fairly quick (if you have thinner asparagus). To me this tasted better the next day, which is funny because I tend to lose taste for reheated fish. Something about it the day I made it just didn't gel with me. My fish never did brown though.
Lovely, easy and fresh. Thank you !
It was delicious! I scaled it down for one person. I put it over cauliflower rice. Used a little too much lemon juice. Will definitely make again. Thank you!
