Lemon Butter Cod & Asparagus Salad | IN UNDER 20 MINUTES

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

cod fillets

🥗Healthier: haddock

💰Cheaper: pollock

Haddock is a leaner option, while pollock is often less expensive.

Pat the cod fillets dry.

Rub olive oil on the cod fillets and season with salt and black pepper.

Heat a skillet over medium heat and add the cod fillets skin-side down.

Cook the cod for 3 minutes until the skin is crispy (or 2 minutes per side if the fillets don't have skin).

Flip the cod carefully and cook for an additional 2 minutes.

Transfer the skillet with the cod to the oven preheated to 400°F and bake for 5 to 7 minutes until the internal temperature reaches 125°F.

In a food processor, pulse day old bread to make breadcrumbs, leaving them a bit chunky.

In a large pan over medium heat, add oil and then the breadcrumbs and salt, toasting them slowly until golden brown.

Transfer the toasted breadcrumbs to a bowl.

Toast pistachios in the same pan over low heat until toasty, then remove them.

Cut asparagus on the bias for visual appeal.

In a large bowl, combine the toasted breadcrumbs, pistachios, parmesan, red pepper flakes, salt, pepper, lemon zest, and lemon juice.

Add the asparagus to the bowl and toss everything together with olive oil.

Taste and adjust seasonings as necessary, adding more salt if needed.

Serve the salad family style on a big platter, garnished with lemon slices and a squeeze of fresh lemon.

Once the fish is out of the oven, transfer it to a plate.

In the same skillet used for the fish, heat the pan over medium heat and add butter until melted.

Add lemon juice to the melted butter and stir to emulsify.

Add chopped parsley to the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens