Ingredients:

  • 4 (6 oz / 170g) Cod fillets, about 1-inch thick
  • 1 tsp Kosher Salt, plus extra for seasoning
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp High-Heat Oil (such as Avocado or Grapeseed Oil)
  • 1 large bunch (about 1 lb / 450g) Asparagus, woody ends snapped off
  • 1 small Shallot, finely minced
  • 2 Tbsp Freshly Squeezed Lemon Juice
  • 4 Tbsp Unsalted Butter, cut into four pieces
  • 4 cloves Garlic, minced finely
  • 1 tsp Fresh Thyme leaves, stripped (or ½ tsp dried)
  • Zest of 1 medium Lemon
  • 1 Tbsp Fresh Parsley, chopped (for garnish/finish)

Instructions:

  1. Preheat oven to 400°F (200°C). Pat the cod fillets aggressively dry using paper towels; this is crucial for a good sear. Season generously with salt and pepper.
  2. Make the Butter: In a small bowl, combine the softened butter, minced garlic, thyme leaves, and lemon zest. Set aside. Prep Vegetables: Trim the asparagus and mince the shallot.
  3. Heat the Pan: Place the oven-safe skillet (cast iron is ideal) over high heat. Add the high-heat oil. Carefully place the cod fillets (skin side down, if using skin-on) in the hot pan, ensuring they aren't touching. Reduce heat to medium-high. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms.
  4. Remove: Gently lift the cod out of the pan and set it aside on a clean plate. Do not clean the pan.
  5. Sauté Aromatics: Reduce the heat to medium. Add the minced shallots to the residual fat in the skillet. Cook for 1 minute until fragrant. Add the trimmed asparagus to the pan. Toss quickly and season lightly with salt. Sauté for 3 minutes until slightly tender-crisp.
  6. Deglaze: Pour the 2 Tbsp of fresh lemon juice over the asparagus. Stir briefly to scrape up any delicious browned bits (the fond) from the pan bottom.
  7. Return Fish: Nest the seared cod fillets back into the skillet, placing them on top of the asparagus. Place one piece of the pre-mixed garlic butter mixture on top of each cod fillet.
  8. Oven Finish: Transfer the entire skillet to the preheated oven. Cook for 5–8 minutes, or until the cod flakes easily and the internal temperature reaches 145°F (63°C).
  9. Rest and Serve: Remove the skillet from the oven. Spoon the melted garlic butter and pan juices over the cod and asparagus. Let rest in the pan for 2–3 minutes. Garnish with fresh chopped parsley before serving.