Pat dry the cod filets with paper towel to help ensure a crispy exterior. Season well with salt and pepper. Set to the side as we prepare the asparagus.

Finely chop the asparagus, removing the woody end at the bottom. In a pan over medium-high heat, add a knob of butter and sautée the chopped asparagus with some salt, pepper, and garlic powder for 3-4 minutes. Remove and set to the side.

In the same pan, reduce the heat to medium and add olive oil and another knob of butter. Once melted, place the cod filets away from you in the pan and allow to sear for 3-4 minutes. Add in the garlic cloves and let them cook in the butter and oil as well.

Flip the cod and sear for another 3 minutes while basting with the garlic/butter/oil (or until it flakes apart easily and is fully cooked through). Remove and set to the side.

Add in the juice from half a lemon and another knob of butter and then stir until melted.

To plate, I like serving with mashed potatoes on the bottom, the flaky cod, then the chopped asparagus sprinkled over top. Finish with the lemon garlic butter sauce and option to garnish with chives, dill or parsley!