If the first stirrings of spring move you to look for any excuse to eat asparagus, this simple preparation deserves a spot on your weeknight dinner roster. Here we treat asparagus like a condiment, thinly slicing the tender, juicy stalks crosswise into coins and mixing them with fresh chopped herbs, briny olives, and savory anchovies. The resulting saucy mixture is the perfect topper for flaky cod dipped in flour and quickly cooked in ghee until golden. If you can’t find cod, any flaky fish would be delicious here—just decrease the cook time by a few minutes if using particularly thin fillets (like tilapia). —Christina Chaey
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What you’ll need
Citrus Juicer
$20 $15 At Amazon
Silicone Spatula
$13 At Amazon
Large Nonstick Skillet
$50 At Amazon
Recipe information
Yield
4 servings
Ingredients
4
2
1
1
½
⅓
2
½
4
2
Preparation
Step 1
Heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium. Add 2 oil-packed anchovy fillets and a pinch of crushed red pepper flakes (if using). Cook, stirring constantly, until anchovies start to break up and melt, about 1 minute. Increase heat to medium-high and add 1 lb. asparagus, woody ends trimmed, sliced ¼"-thick into rounds; season with kosher salt and freshly ground pepper. Cook, stirring constantly, just until asparagus is bright green and crisp-tender, about 30 seconds. (If your spears are especially thin or thick, you might need to cook them slightly less or more. You’re going for barely cooked here; the asparagus will continue to cook off the heat.) Mix in zest of ½ lemon and 1 garlic clove, finely grated. Transfer asparagus mixture to a medium bowl; wipe out skillet and reserve (no need to wash).
Step 2
Add ½ cup finely chopped mixed tender herbs (such as chives, mint, dill, parsley, and/or cilantro), ⅓ cup coarsely chopped pitted Castelvetrano or other green olives, 2 Tbsp. fresh lemon juice, and remaining 3 Tbsp. extra-virgin olive oil to bowl with asparagus and mix well. Taste asparagus salad and season with more salt and pepper as needed; set aside.
Step 3
Place ½ cup all-purpose flour in a shallow bowl or small baking dish. Season four 5–6-oz. cod, hake, or haddock fillets, patted dry, on both sides with salt and pepper. Dredge fillets in flour, shaking off excess, and transfer to a plate.
Step 4
Heat 2 Tbsp. ghee or vegetable oil in reserved skillet over medium-high. Add fish and cook, turning once, until flesh is opaque and flakes easily with a fork, 6–8 minutes.
Step 5
Divide fish among plates and top each with a few big spoonfuls of reserved asparagus salad.
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Reviews (16)
Back to TopI made this with haddock. It was delicious! I found the asparagus a little annoyed to eat being chopped this way so next time might slice them onto one inch pieces.
Bernice
Nyc
5/22/2022
This recipe is out of this world delicious. It's a delightful springtime dinner that comes together with all of the herb, brine and acidic flavors you would expect. I served it with some roasted potatoes to add a little heft, and it was a crowd pleaser.
Reed Dunn (@pestoandpotatoes)
Seattle, WA
5/19/2022
Perfection. Could easily be an entree at high end farm to table. Followed the recipe exactly simply amazing. Lemony, herby, earthy, fresh. Making an omelette with the leftover greens and I can’t wait.
Dennis
Philadelphia
5/4/2022