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Cod with Seasonal Asparagus and Peas

10 minutes
20 minutes


  • ☐ 1 pound Cod (thawed if frozen)
  • ☐ 1 bunch asparagus, cut into 2inch pieces, blanched
  • ☐ 2 cups frozen peas
  • Anchovy Butter Sauce
  • ☐ 2 –4 tbsp Extra-virgin olive oil
  • ☐ 4 garlic cloves, minced
  • ☐ ¼ cup anchovy filets, minced
  • ☐ 2 tbsp butter, cold
  • ☐ 1/3 cup Italian parsley, chopped (more for garnish optionally)
  • ☐ 1 lemon
  • ☐ Salt and pepper to taste


Prepare the cod

  1. Portion the cod into 5 smaller, equal sized portions. Pat dry with a paper towel and season both sides with salt and pepper. Place a large sauté pan over medium-high heat and coat the bottom generously with 1-2 TBS olive oil. When the oil is hot, carefully add each portion of the cod to the pan.
  2. Cook for 3-4 minutes on each side, or until golden brown and set aside.

Make the sauce

  1. Use the same sauté pan over medium heat and coat the bottom with 1-2 TBS olive oil. Add minced garlic and sauté until barley golden brown.
  2. Add minced anchovy, using the back of a spoon to help break up the pieces.
  3. Cook for 1-2 minutes before adding cold butter. Turn off heat and add Italian parsley and whisk to thicken the sauce. Add lemon juice to taste.


  1. Add peas and asparagus to the Anchovy Butter Sauce and stir to coat. Plate the cod and add vegetables and sauce on top, garnish with additional parsley and ENJOY!!

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