Broiled Cod with Lemon-Chive Butter
and asparagus / baked sweet potato
- Chives - 1 1/2 Tbsp , chopped (plus more for serving)
- Lemons - 1 1/2 , zested and sliced into wedges
- Butter - 9 Tbsp
- Salt - 3/4 tsp
- Cod - 1 lb (sub any flaky white fish, like tilapia or snapper)
- Foil - for roasting
- Sweet potatoes, medium - 4
- Foil - for roasting
- Asparagus - 1 bunch , trimmed
- Oil, olive - 1 Tbsp
Sweet potatoes - (If prepping right before cooking, get oven heating and potatoes roasting before continuing with prep.) Wash and scrub potatoes. Slice in half lengthwise. (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.
Heat oven to 425F / 218C. Line a sheet pan with foil and brush it with some oil.
Rub sweet potato halves on all sides with some oil. Place potatoes cut-side down on the sheet pan. Season the tops with some salt. Transfer to the oven and roast until potatoes can be easily pierced with a fork, ~30 minutes.
When the potatoes are done baking, remove them from the oven.
Turn on the oven’s broiler and place a rack about 6” / 15 cm below the heat source. If you'd like, you can use the same pan as you used for the sweet potatoes, but set the sweet potatoes aside and add a new piece of foil. (Or use a new sheet pan lined with foil.) 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).
As soon as the fish and asparagus are done cooking, transfer them to a serving platter. Divide the lemon-chive butter between the fish and the sweet potatoes. Serve lemon wedges on the side for squeezing over the fish. Enjoy!