COD WITH GARLIC BUTTER AND ASPARAGUS
1 large cod fillet cut in 4
2 bunches of asparagus, rinsed and cut
1 C. has. tea (5 ml) olive oil
2 tbsp. has. tea (10 ml) minced garlic
1/2 cup (125 ml) white wine
1/2 cup (125ml) butter
1 C. has. soup (15 ml) Sriracha hot sauce
Juice of 1/2 lemon
1 C. has. soup (15 ml) chopped parsley (or coriander)
Lemon slices, to garnish
To make the Garlic Butter Cod with Lemon Asparagus: Season the cod with salt and pepper. Let rest and set aside while you prepare the asparagus.
Wash and cut the ends of the asparagus, then blanch them in boiling water for 2 to 3 minutes, then soak in ice water to stop the cooking. This way they will cook faster and evenly in the pan. You can skip this step if you have very thin asparagus. Drain and reserve.
Heat the olive oil in a large stainless steel or cast iron skillet over medium-low heat. Gently cook the fish on both sides until golden brown. Remove the cod fillets from the pan and reserve them on a plate.
In the same skillet over medium heat, add the minced garlic then deglaze with the white wine. Bring it to a boil. Add butter, lemon juice, hot sauce and parsley. Mix well.
Add drained blanched asparagus and cook for 2 minutes. Add the cod fillets to the pan and heat through for another minute. Garnish with more parsley and lemon slices and immediately serve the garlic butter cod and lemon asparagus.
