Creamy Lemon Garlic Butter Cod with Asparagus

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 4 (6 oz each) cod fillets
• 1 1/2 lb, trimmed asparagus
• 4 tbsp unsalted butter
• 1 tbsp olive oil
• 4, minced garlic cloves
• 1, zested and juiced lemon
• 1/3 cup chicken broth
• 1/3 cup heavy cream
• 2 tbsp, drained capers
• 3 tbsp chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

Instructions

1. 1Pat cod fillets completely dry. Season both sides with salt, black pepper, and paprika. Trim woody ends from asparagus and toss spears with olive oil and remaining salt.
2. 2Heat a large 12-inch skillet over medium-high heat. Melt butter. Add asparagus in a single layer and cook 3–4 minutes, turning once, until bright green and just tender-crisp with light char. Transfer to a plate and tent loosely.
3. 3Reduce heat to medium. Add another tablespoon butter to the same skillet. When foaming subsides, gently place cod fillets in the pan. Sear 3–4 minutes without moving until a golden crust forms on the bottom.
4. 4Carefully flip the fillets with a thin spatula. Cook another 2–3 minutes until the fish is opaque and flakes easily (internal temp about 145°F). Transfer cod to the plate with asparagus.
5. 5Lower heat to medium-low. Add remaining butter and minced garlic; cook 30–45 seconds until fragrant. Pour in broth and lemon juice, scraping up any browned bits.
6. 6Stir in heavy cream, lemon zest, and capers. Simmer gently 1–2 minutes until the sauce thickens slightly and coats the back of a spoon. Taste and adjust salt.
7. 7Return asparagus and any accumulated juices to the skillet, nestling the edges. Spoon sauce over the cod.
8. 8Sprinkle with chopped parsley and serve immediately straight from the pan, making sure each plate gets extra lemon-butter sauce.