Ingredients for 4 persons: 1 pound fresh asparagus, trimmed
1/4 cup water, 1 pound cod fillet, cut into four pieces, 2 tablespoons lemon juice, 1 teaspoon salt-free lemon-pepper seasoning, 1/2 teaspoon garlic powder, 2 tablespoons butter, cubed, 2 teaspoons capers, minced fresh parsley, optional, 3 twigs of thyme, 1 kg potatoes
First I cooked the potatoes in their skins, then when they were cooked enough I peeled them. I put them away for a while.
I cleaned the fresh green asparagus and put them in a pan. I poured over 300 ml of water. I added 1 teaspoon of sugar, 1 vegetable stock and some lemon juice (2 tablespoons). Ten minutes later when the asparagus were tender, I strained the water.
I washed and cleaned the cod fillets, salted and peppered to taste. I fried them in some flour only on one sides. I melted some butter in a pan and baked the cod fillets until they were cooked enough.
In a separate frying pan I melted some butter then I cut the potatoes into half and place them into the pan. I salted the potatoes to taste and flavoured with 3 twigs of rosemary and I fried them until they got a golden brown colour.
I served the cod fish with the delicious crispy asparagus and with the fried potatoes! For the finishing touch I relished the asparagus with a bit of Café de Páris sauce from Escoffier! It was a gorgeous Friday treatment again!
You can also prepare this dish in the oven on that way: Arrange cod over asparagus. Sprinkle with lemon juice, lemon pepper and garlic powder. Dot with butter; sprinkle with capers. Bake, uncovered, at 400° for 12-15 minutes or until fish flakes easily with a fork and asparagus is tender. If desired, sprinkle with parsley.