Cod with cress butter and roasted asparagus

Total time: 2hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 368 Kcal, 32g Protein, 7g Carbohydrates, 22g Fat


  • Butter
  • 75 g butter, soft
  • 1 organic lemon, use grated zest only
  • a little pepper
  • 20 g cress, finely chopped
  • 2 pinches salt
  • Asparagus
  • 1 kg green asparagus, lower third peeled
  • 2 pieces aluminium foil (each approx. 45 cm long)
  • 0.75 tsp salt
  • Fish
  • clarified butter for frying
  • 600 g Nordstar cod fillets, cut in half lengthwise and crosswise
  • 1 tsp salt

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  • Butter

    Mix the butter with the lemon zest, season. Set aside 1 tbsp of the mixture. Mix the rest with the cress. Transfer the mixture to a piece of clingfilm, shape into a roll, freeze for approx. 1 hr. Approx. 10 mins. before serving, cut the butter into slices approx. 7 mm thick.
  • Asparagus

    Brush the sheets of foil with the reserved lemon butter (leaving a border of approx. 3 cm free all around). Place one sheet of foil on the baking tray, greased side up Salt the asparagus and spread over the foil. Place the second sheet of foil on top, greased side down. Tightly fold over the edges of the foil several times. Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.
  • Fish

    Heat the clarified butter in a non-stick frying pan. Fry the fish in batches over a medium heat for approx. 3 mins. on each side, season with salt.
  • To serve

    Serve the cod fillet with the cress butter and asparagus.
  • Serve with:

    Risotto or boiled potatoes.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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