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Broiled Cod with Lemon-Chive Butter
and asparagus / farro

Active: 50 Total: 35

With warmer weather coming, this fresh, spring-centered meal will come together fast, especially if you are able to cook your farro ahead of time.
Smarts: If making Tuesday night's meal, go ahead and make farro for that meal at the same time as you cook for tonight.



Broiled Cod with Lemon-Chive Butter:
  • 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
  • Farro, semi-pearled / husked and uncooked - 3/4 cup


  1. Cook farro - (Double if making Tuesday’s meal.) Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. (Can be done up to 5 days ahead)

  2. 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)

  3. Asparagus - Trim asparagus. (Can be done up to 5 days ahead)

  4. Fish - Rinse and pat dry.

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  1. 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.

  2. Spread the cod out in a single layer on one half of the prepared pan. Season with some salt and pepper.

  3. Spread the asparagus out on the second half of the prepared pan. Drizzle with olive oil and some salt and pepper.

  4. 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).

  5. If the farro was made ahead, reheat in the microwave (reserve half if doubled).

  6. 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 farro with lemon wedges on the side. Enjoy!



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