Lemon Butter Cod with Toasted Asparagus Salad is a delightful and nutritious dish featuring tender, flaky cod fillets drizzled with a zesty lemon butter sauce, served alongside a crisp asparagus salad topped with toasted breadcrumbs and pistachios. This light and flavorful meal is perfect for a quick weeknight dinner or a special occasion.
Don’t want to use cod? That’s fine, you can use any white fish for this recipe, like halibut, sablefish, haddock, etc.
The buttery, lemony cod pairs beautifully with the crunchy asparagus salad, creating a balanced dish that’s both satisfying and healthy. The addition of toasted breadcrumbs and pistachios adds a delightful crunch, making every bite a textural delight. This recipe brings together simple ingredients in a sophisticated way, making it an impressive yet approachable meal.
Helpful Tips
- Choose Fresh Fish: Select fresh, firm cod fillets with a mild aroma. If using frozen cod, make sure to thaw it thoroughly and pat it dry before cooking to ensure even browning.
- Toast Breadcrumbs and Pistachios Separately: Toast the breadcrumbs and pistachios separately in a dry skillet over medium heat until golden and fragrant. Keep a close eye on them to avoid burning.
- Trim Asparagus: Make sure to trim the tough, woody ends off the asparagus, since you will be eating it raw.
With these tips, you’ll be able to create a Lemon Butter Cod with Toasted Asparagus Salad that is bursting with flavor and texture. Enjoy this elegant yet easy-to-make meal with your family or friends!
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Lemon Butter Cod with Toasted Asparagus Salad
Ingredients
For the cod:
- 4 filets cod 6 ounces each
- 1/4 cup (57 g) unsalted butter
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 lemon juiced and zested
- 2 cloves garlic minced
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 tablespoon (4 g) fresh curly parsley chopped
- Lemon slices for garnish
For the asparagus salad:
- 2 French bread thick slices day-old
- 1 tablespoon (15 ml) olive oil
- 1/8 teaspoon (0.75 g) salt
- 1/2 cup (62 g) pistachios chopped
- 1 pound (454 g) asparagus tough bottoms removed
- 1/2 cup (50 g) grated Parmigiano Reggiano
- 1/4 teaspoon (0.5 g) crushed red pepper flakes to 1/2 teaspoon depending on desired heat
- Salt and freshly ground black pepper to taste
- Zest from 1 lemon
- Juice from 1 to 2 lemons to yield 1/4 cup
- 1/4 cup (59 ml) extra-virgin olive oil
Instructions
For the cod:
- Preheat the oven to 375°F (190°C).
- Season the filets with salt and pepper on both sides.
- Add the oil to a large oven-safe skillet over medium heat.
- Once hot, add the filets, skin side down, and cook for 3 minutes, until the skin is crispy.
- Flip the filets carefully and cook for an additional 2 minutes.
- Remove the filets from the skillet and set them aside on a plate.
- In the same skillet, reduce the heat to medium and add the butter.
- Once melted, stir in the minced garlic and cook for 1 minute until fragrant.
- Add the lemon juice to the skillet and stir to combine.
- Return the cod filets to the skillet, spooning the lemon butter sauce over the tops.
- Transfer the skillet to the preheated oven and bake for 5-7 minutes, until the fish registers 130° F(50°C) on a meat thermometer.
- Sprinkle the lemon zest and parsley over the top.
- Serve garnished with lemon slices and a spoonful of lemon butter sauce.
For the asparagus salad:
- Place day-old bread in the food processor and pulse until fine.
- In a large pan over medium heat, add the oil. When hot, add the crumbs and the salt. Toast slowly, on medium or low heat, stirring occasionally, until crumbs are golden brown. Let cool slightly.
- Place the pistachios in the same pan over low heat. Remove them from the heat when they smell and look toasty.
- Slice the asparagus thinly on the bias.
- In a large bowl, combine the toasted bread crumbs, toasted pistachios, grated Parmigiano Reggiano, red pepper flakes, salt and pepper, to taste, lemon zest, and lemon juice. Stir to combine. Add the asparagus and toss.
- Drizzle on the 1/4 cup olive oil. Toss to combine. Taste and adjust the flavors, if necessary.
- Transfer to a serving platter.
Video
Notes
- Select fresh, firm cod fillets with a mild aroma. If using frozen cod, make sure to thaw it thoroughly and pat it dry before cooking to ensure even browning.
- Toast the breadcrumbs and pistachios separately in a dry skillet over medium heat until golden and fragrant. Keep a close eye on them to avoid burning.
- Make sure to trim the tough, woody ends off the asparagus, since you will be eating it raw.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
