Pan-Seared Cod with White Wine Butter Sauce & Asparagus

Preheat oven to 400°F (200°C). Place the halved baby potatoes in a bowl, toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Arrange on a baking sheet and roast for 20-25 minutes until golden and tender.

While potatoes are roasting, pat the cod fillet dry with paper towels. Season with 1/4 tsp salt and 1/8 tsp pepper on both sides.

Toss the asparagus with 1/2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Set aside.

Heat a medium non-stick skillet over medium-high heat. Add 1/2 tbsp olive oil. When hot, place the cod in the pan, skin-side down if it has skin. Cook for 3-4 minutes until golden brown.

Carefully flip the cod and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Transfer to a plate and tent with foil to keep warm.

In the same skillet, reduce heat to medium and add the minced shallot. Cook for 2 minutes until softened, then add the minced garlic and cook for 30 seconds until fragrant.

Add the white wine to the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until reduced by half.

Reduce heat to low and whisk in the cold butter cubes one at a time, allowing each to melt before adding the next. This creates an emulsion for a silky sauce.

Stir in the lemon juice, thyme leaves, and half of the chopped parsley. Season with a pinch of salt and pepper. Remove from heat and set aside.

In another skillet, heat over medium-high heat. Add the asparagus and cook for 3-4 minutes, turning occasionally, until bright green and tender-crisp.

To serve, arrange the roasted potatoes and asparagus on a plate. Place the cod on top and spoon the white wine butter sauce over the fish. Garnish with remaining parsley and serve with lemon wedges.