Baked Parmesan Crusted Cod with Asparagus and Herb Butter

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Pat 2 pounds of cod fillets dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

In a small bowl, mix 1/2 cup almond flour, 1 cup grated Parmesan cheese, 1/2 teaspoon paprika, and remaining 1/4 teaspoon each of salt and pepper.

Brush each cod fillet with 2 tablespoons Dijon mustard, then press the fillets into the Parmesan mixture, coating both sides evenly.

Place the coated fillets on one side of the prepared baking sheet, leaving space for the asparagus.

Trim the woody ends from 2 bunches of asparagus and arrange them on the other side of the baking sheet.

Drizzle 2 tablespoons olive oil over the asparagus, season with salt and pepper, and toss to coat evenly.

Bake in the preheated oven for 15-18 minutes, until the fish flakes easily with a fork and the asparagus is tender-crisp.

While the fish and asparagus are baking, prepare the herb butter: In a small saucepan over medium-low heat, melt 6 tablespoons unsalted butter.

Add 3 minced garlic cloves to the melted butter and cook for 1 minute until fragrant.

Remove from heat and stir in 3 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 tablespoon chopped chives, and the zest and juice of 1 lemon.

Once the cod and asparagus are done, remove from the oven and let rest for 2 minutes.

Serve each cod fillet with a portion of asparagus and drizzle with the herb butter sauce.