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Lemon Butter Cod and Asparagus

A seared wild caught Pacific cod fillet with sautéed asparagus, lemon juice, and a touch of salted butter.

Golden-seared white Pacific cod fillet with lemon butter and sautéed asparagus.

Wild caught Pacific cod · Salted butter & olive oil · Asparagus · Lemon juice

290 calories · 39g protein

Per servingNutrition info & sources

Makes 1 serving.

Total
20 min

Ingredients

  • 6 oz Trident Seafoods Wild Caught Pacific Cod
  • Approximately 15 asparagus spears
  • 1 tbsp lemon juice
  • 1 tsp Kerrygold Salted Butter
  • 1 tsp California Olive Ranch Extra Virgin Olive Oil
  • Salt and black pepper
  • Optional: garlic powder

Instructions

  1. Pat the cod dry and season it with salt, black pepper, and optional garlic powder.
  2. Heat the olive oil in a skillet over medium heat.
  3. Add the asparagus and cook until crisp-tender.
  4. Move the asparagus to one side of the skillet.
  5. Add the butter and cod.
  6. Cook the cod for approximately three to four minutes per side, depending on thickness.
  7. Cook until the cod is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F.
  8. Add the lemon juice over the cod and asparagus.
  9. Plate and serve immediately.

Ingredient swaps

Works just as well with any of these.

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