Ingredients:

  • 4 (175g / 6 oz) fillets of Atlantic or Pacific Cod, skin removed
  • 1 tsp Fine Sea Salt, plus more for seasoning
  • ½ tsp Freshly Ground Black Pepper
  • 3 Tbsp Olive Oil (or high smoke point oil), divided
  • 100g (7 Tbsp) Unsalted Butter, cut into cubes
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Non-Pareil Capers, drained and roughly chopped
  • 2 Tbsp Fresh Parsley, finely chopped
  • Pinch Red Pepper Flakes (optional)
  • 1 bunch (approx. 450g / 1 lb) Asparagus spears, woody ends trimmed
  • 2 cloves Garlic, minced

Instructions:

  1. Prep the Cod & Asparagus: Pat the cod fillets aggressively dry using paper towels. This is crucial for a perfect sear. Season generously on all sides with salt and pepper.
  2. Sauté Asparagus: In a heavy-bottomed pan, heat 1 Tbsp of olive oil over medium-high heat. Add the trimmed asparagus and minced garlic. Sauté for 3–5 minutes until tender-crisp (al dente). Remove the asparagus and garlic from the pan and set aside. Wipe the pan clean and return it to the hob.
  3. Heat the Pan for Searing: Add the remaining 2 Tbsp of olive oil to the heavy pan and heat over medium-high heat until the oil is shimmering and just beginning to smoke. High heat is essential.
  4. Sear the Cod: Carefully place the cod fillets into the hot pan. Do not move them. Allow them to sear undisturbed for 3 to 4 minutes until the side touching the pan is deeply golden and crisp.
  5. Flip and Finish: Use a fish spatula to gently flip the fillets. Reduce the heat to medium-low. Cook the fish for another 2–4 minutes until the internal temperature reaches 60–63°C (140–145°F). Remove the fish immediately and let rest on a plate, covered loosely with foil.
  6. Make the Brown Butter Sauce: In a small, light-coloured saucepan, melt the cubed unsalted butter over medium heat. Swirl the pan occasionally. The butter will foam, then subside. Continue cooking until small, browned specks appear at the bottom and the butter smells intensely nutty (beurre noisette). This takes approximately 3–4 minutes.
  7. Finish the Sauce: Immediately remove the pan from the heat to stop the cooking. Stir in the chopped capers, lemon juice, parsley, and red pepper flakes (if using). Taste and adjust seasoning.
  8. Plate and Serve: Arrange the sautéed asparagus on the serving plates. Place one rested cod fillet atop the asparagus. Spoon the warm Lemon-Caper Brown Butter Sauce generously over the fish and serve immediately.