Broiled Cod with Lemon-Chive Butter
and asparagus / quinoa
With warmer weather coming, this fresh, spring-centered meal will come together fast, especially if you are able to cook your quinoa ahead of time.
Smarts: If making Tuesday night's meal, go ahead and make quinoa for that meal at the same time as you cook for tonight.
- Chives - 1 Tbsp , chopped (plus more for serving)
- Lemons - 1 , zested and sliced into wedges
- Butter - 6 Tbsp
- Salt - 1/2 tsp
- Cod - 1 lb (sub any flaky white fish, like tilapia or snapper)
- Foil - for roasting
- Asparagus - 1 bunch , trimmed
- Oil, olive - 1 Tbsp
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
Quinoa - (Double if making Tuesday's meal.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Make lemon-chive butter - Chop chives. Zest lemons and slice them into wedges. Soften the butter in the microwave and then stir in the chives, lemon zest (reserve the wedges for serving), and salt. (Can be done up to 5 days ahead)
Asparagus - Trim asparagus. (Can be done up to 5 days ahead)
Fish - Rinse and pat dry.
Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source. Line a sheet pan with foil and spray it with nonstick cooking spray or brush it with some oil.
Spread the cod out in a single layer on one half of the prepared pan. Season with some salt and pepper.
Spread the asparagus out on the second half of the prepared pan. Drizzle with olive oil and some salt and pepper.
Broil the fish and asparagus until the fish is cooked through and the asparagus is bright green and tender, 4 to 7 minutes (watch it closely since cooking times may vary).
If the quinoa was made ahead, reheat in the microwave (reserve half if doubled).
As soon as the fish and asparagus are done cooking, transfer them to a serving platter and top the fish with the lemon-chive butter so that it melts over the fish. Serve over quinoa with lemon wedges on the side. Enjoy!