Cod with asparagus spoon salad

Delight in the flavors of fresh cod paired with vibrant asparagus in this refreshing spoon salad. Perfect for a light and nutritious meal.

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)

Instructions:

1. Heat 1 tablespoon of extra-virgin olive oil in a large non-stick pan over medium heat. Add 2 anchovy fillets packed in oil and a pinch of crushed red pepper flakes (if desired). Cook while stirring continuously until the anchovies start to break apart and dissolve, which should take about 1 minute. Increase the heat to medium-high and add 1 pound of asparagus, with the woody ends trimmed, sliced into rounds that are about ¼ inch thick; season with kosher salt and freshly ground pepper. Cook while stirring continuously, just until the asparagus turns bright green and is still slightly crispy, approximately 30 seconds. (Depending on the thickness of your asparagus spears, you may need to adjust the cooking time accordingly. The goal is to have the asparagus barely cooked as it will continue to cook off the heat.) Stir in the zest of half a lemon and 1 finely grated garlic clove. Transfer the asparagus mixture to a medium bowl; then wipe the skillet clean and set it aside (no need to wash it).
2. Add half a cup of finely chopped mixed tender herbs (such as chives, mint, dill, parsley, and/or cilantro), one-third cup of coarsely chopped pitted Castelvetrano or other green olives, 2 tablespoons of fresh lemon juice, and the remaining 3 tablespoons of extra-virgin olive oil to the bowl with asparagus. Mix everything well. Taste the asparagus salad and adjust the seasoning with more salt and pepper if needed; then set it aside.
3. Place half a cup of all-purpose flour in a shallow bowl or small baking dish. Season four 5-6 ounce cod, hake, or haddock fillets (pat them dry) on both sides with salt and pepper. Coat the fillets with flour, shaking off any excess, and transfer them to a plate.
4. Heat 2 tablespoons of ghee or vegetable oil in the reserved skillet over medium-high heat. Add the fish and cook, turning it once, until the flesh becomes opaque and easily flakes with a fork, which should take about 6 to 8 minutes.
5. Divide the fish among plates and top each portion with a few generous spoonfuls of the reserved asparagus salad.

Summary:

• Calories: 1714 kcal
• Fat: 96 g
• Protein: 133 g
• Carbs: 88 g
• Potassium: 3908 mg
• Magnesium: 341 mg