Butter Roasted Cod with Asparagus and Ramps

  • 1 lb. cod loins
  • Kosher salt, freshly ground pepper
  • 1 bunch asparagus, trimmed
  • 1 bunch ramps or scallions, trimmed
  • 3-4 cloves garlic, peeled and thinly sliced
  • 3 T. butter
  • 3 T. extra-virgin olive oil
  • ¼ c. fresh lemon juice

Preheat the oven to 325°F.

Season the fish with salt and black pepper on both sides and place on a rimmed baking sheet - I used the base of my broiler pan. Scatter the asparagus and ramps around the fish; season with more salt and black pepper.

Sprinkle the slivered garlic over the top, focusing it on the cod loins.

Melt the butter and stir in the olive oil and lemon juice. Drizzle evenly over the fish and vegetables. Give the vegetables a toss to evenly coat. Roast until the fish is just opaque in the center and the asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fish. Serve hot.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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