This garlic butter cod with lemon asparagus skillet is a light yet flavorful one-pan dish. It features tender cod fillets cooked in a rich, aromatic garlic butter sauce, complemented by crisp-tender asparagus, all brightened with a splash of fresh lemon juice. Perfect for a quick and healthy weeknight dinner, this recipe is bound to become a family favorite.
Ingredients
4 cod fillets (about 6 oz each)
Salt and pepper, to taste
3 tablespoons unsalted butter, divided
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 lemon (zested and juiced)
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
Optional: lemon wedges for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by patting the cod fillets dry and seasoning both sides with salt and pepper.
In a large skillet, I heat 1 tablespoon of butter and olive oil over medium heat.
I add the cod fillets to the skillet and cook for 3-4 minutes on each side until they are golden and cooked through. Once done, I remove them from the skillet and set them aside.
Using the same skillet, I add the remaining 2 tablespoons of butter and minced garlic. I sauté for about 1 minute until the garlic becomes fragrant.
I then add the asparagus pieces and cook them for 4-5 minutes, stirring occasionally, until they are tender-crisp.
Next, I stir in the lemon zest and juice, and sprinkle with parsley. I adjust the seasoning with salt and pepper to taste.
I return the cod fillets to the skillet, allowing them to warm through briefly with the asparagus.
Finally, I serve the dish immediately, garnished with lemon wedges if desired.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Variations
If I want a little more texture, I sometimes add a handful of cherry tomatoes to the skillet while cooking the asparagus for a burst of sweetness and color.
For a richer version, I use ghee or olive oil in place of the butter.
I can swap the cod with another firm fish like haddock or halibut, depending on what I have on hand.
To make the dish heartier, I sometimes serve it over cauliflower rice or quinoa.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. When reheating, I recommend gently warming the cod and asparagus in a skillet over low heat to avoid overcooking the fish. You can also microwave it for about 1-2 minutes, but be careful not to dry out the cod.
FAQs
Can I use frozen cod for this recipe?
Yes, I can use frozen cod, but I’ll need to thaw it thoroughly before cooking. Pat it dry to ensure it cooks evenly.
What other vegetables can I use with this dish?
I love asparagus, but I’ve also tried zucchini or green beans in this recipe, and they work just as well! I sometimes even throw in a handful of spinach for extra greens.
Can I make this recipe dairy-free?
Yes! I can substitute the butter with a dairy-free butter or use olive oil in place of the butter for a dairy-free version.
How do I know when the cod is cooked through?
I check by using a fork to gently flake the fish. If it easily flakes and looks opaque throughout, it’s ready.
Can I add more garlic to the recipe?
Absolutely! If I love garlic as much as I do, I can increase the amount of garlic for a more robust flavor.
Conclusion
This garlic butter cod with lemon asparagus skillet is a simple yet elegant dish that brings together vibrant flavors and healthy ingredients in a quick and easy way. It’s perfect for anyone looking for a satisfying, low-carb dinner that doesn’t compromise on taste. I’m sure this will become a staple in my weeknight meals!
Recipe:
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Garlic Butter Cod with Lemon Asparagus Skillet
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
This garlic butter cod with lemon asparagus skillet is a light yet flavorful one-pan dish. It features tender cod fillets cooked in a rich, aromatic garlic butter sauce, complemented by crisp-tender asparagus, all brightened with a splash of fresh lemon juice. Perfect for a quick and healthy weeknight dinner, this recipe is bound to become a family favorite.
Ingredients
4 cod fillets (about 6 oz each)
Salt and pepper, to taste
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 lemon (zested and juiced)
1 tablespoon olive oil
1 teaspoon dried parsley or 1 tablespoon fresh parsley, chopped
Optional: lemon wedges for serving
Instructions
- Pat the cod fillets dry and season both sides with salt and pepper.
- In a large skillet, heat 1 tablespoon of butter and olive oil over medium heat.
- Add the cod fillets to the skillet and cook for 3-4 minutes on each side until golden and cooked through. Remove the cod from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for 1 minute until the garlic becomes fragrant.
- Add the asparagus pieces and cook for 4-5 minutes, stirring occasionally, until tender-crisp.
- Stir in the lemon zest and juice, and sprinkle with parsley. Adjust seasoning with salt and pepper to taste.
- Return the cod fillets to the skillet to warm through briefly with the asparagus.
- Serve immediately, garnished with lemon wedges if desired.
Notes
For a richer version, you can use ghee or olive oil in place of butter.
If you prefer a heartier dish, serve the skillet meal over cauliflower rice or quinoa.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Use frozen cod if needed, but ensure it is thawed and patted dry before cooking.
For variations, try adding cherry tomatoes, zucchini, green beans, or spinach to the skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with asparagus
- Calories: 320
- Sugar: 3g
- Sodium: 330mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
