Pan-Seared Lemon-Chive Cod with Roasted Baby Potatoes & Asparagus
This vibrant stovetop dish features flaky cod fillets pan-seared with fresh lemon and chives, paired with crisp-tender asparagus and quick-roasted baby potatoes for a wholesome, flavorful meal ready in under 20 minutes.
- 4 pieces (5 oz each) cod fillets
- 2 cups baby potatoes, halved
- 1 bunch (about 12 oz) asparagus, trimmed
- 3 tbsp olive oil
- 1 whole lemon, zested and juiced
- 2 tbsp fresh chives, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Add 1 tablespoon olive oil to a large skillet over medium-high heat. Add halved baby potatoes, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté for 7 minutes, stirring occasionally, until browned and just tender.
⏱️ 7 minutes 🌡️ medium-highAdd asparagus to the skillet with 1/2 tablespoon olive oil and a pinch of salt. Cook, stirring, for 3 minutes until bright green and crisp-tender. Transfer potatoes and asparagus to a plate and cover loosely to keep warm.
⏱️ 3 minutes 🌡️ medium-highPat cod fillets dry and season with remaining salt and pepper. Add remaining olive oil to skillet, then place cod fillets skin-side down. Cook for 3 minutes until golden.
⏱️ 3 minutes 🌡️ medium-highFlip cod fillets, add minced garlic, lemon zest, and half the chives around the fish. Squeeze lemon juice over the fillets. Cook for 3 more minutes until fish is opaque and flakes easily.
⏱️ 3 minutes 🌡️ mediumServe cod over potatoes and asparagus, spooning pan sauce over the top. Garnish with remaining chives.
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Nutrition Information
Per serving. Values are approximate and may vary.
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