Name: Cod With Asparagus Spoon Salad
Yield: 4 servings
Ingredients: 4 Tbsp. extra-virgin olive oil, divided; 2 oil-packed anchovy fillets; Pinch of crushed red pepper flakes (optional); 1 lb. asparagus, woody ends trimmed, sliced ¼"-thick into rounds; Kosher salt, freshly ground pepper; Zest of ½ lemon; 1 garlic clove, finely grated; 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; ½ cup all-purpose flour; 4 5–6-oz. cod, hake, or haddock fillets, patted dry; 2 Tbsp. ghee or vegetable oil; Lemon wedges (for serving; optional)

Plate of cod and asparagus on a brown fabric tablecloth.

Photograph by Isa Zapata, Food Styling by Judy Kim, Prop Styling by Stephanie De Luca

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

What you’ll need

Citrus Juicer
$20 $15 At Amazon
Silicone Spatula
$13 At Amazon
Large Nonstick Skillet
$50 At Amazon

Recipe notes

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Recipe notes

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