Lemon Butter Cod with Toasted Asparagus Salad
Lemon Butter Cod with Toasted Asparagus Salad featuring tender, flaky cod fillets drizzled with a zesty lemon butter sauce, served alongside a crisp asparagus salad topped with toasted breadcrumbs and pistachios.
Servings: 8 Servings
Calories: 879kcal
Ingredients
For the cod:
- 4 filets cod 6 ounces each
- 1/4 cup unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 lemon juiced and zested
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh curly parsley chopped
- Lemon slices for garnish
For the asparagus salad:
- 2 French bread thick slices day-old
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/2 cup pistachios chopped
- 1 pound asparagus tough bottoms removed
- 1/2 cup grated Parmigiano Reggiano
- 1/4 teaspoon 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 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
Calories: 879kcal | Carbohydrates: 57g | Protein: 96g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 213mg | Sodium: 1058mg | Potassium: 2188mg | Fiber: 4g | Sugar: 6g | Vitamin A: 928IU | Vitamin C: 10mg | Calcium: 224mg | Iron: 7mg