Cod with Asparagus and Potatoes

This dish doesn't just get dinner on the table - it makes you feel like a total rockstar. Braising is one of my favourite methods for cooking fish. If you're new to cooking fish or want some extra assurance you'll be tucking into tender, juicy fillets, you've got to try this method. After it's seared, the cod is gently simmered in a lemony white wine and caper broth, alongside potatoes and asparagus. The fragrance of the cooking liquid is subtly infused into the fillets and, best of all, it keeps the fish moist, even if it stays on the stove a few minutes too long.

1½ Tbsp. olive oil
4 (6-8 oz) cod fillets, skinless, ¾" thick
3 cloves garlic, thinly sliced
1 Tbsp. capers
½ medium lemon, freshly grated zest
½ cup dry white wine
2 cups water
12 oz small purple potatoes, halved or quartered if large
½ medium lemon, freshly squeezed
½ tsp. kosher salt
¼ tsp. black pepper, freshly ground
1 lb asparagus, trimmed and cut into 1" pieces
¼ cup torn fresh basil leaves

Heat the oil in a large, high-sided skillet over medium-high heat until shimmering. Generously season the fish all over with salt and pepper. Place the fish in the pan and sear undisturbed for 1 minute. Carefully flip with a flat spatula and sear for 1 minute more. Transfer the fish to a plate and set aside.

Add the garlic, capers, and lemon zest to the pan. Stir to coat with the remaining oil in the pan and cook until fragrant, about 1 minute. Add the wine and deglaze the pan, using a wooden spoon to scrape any browned bits from the bottom of the skillet. Add the water, potatoes, lemon juice, ½ tsp. salt, and ¼ tsp. pepper. Bring to a boil, then reduce the heat and simmer uncovered until the potatoes are tender, 10-12 minutes.

Stir in the asparagus and cook for 2 minutes. Return the cod fillets and any accumulated juices to the pan. Cook until the fish is opaque and warmed through and the asparagus is tender, 2-3 minutes more.

Divide the fish fillets between shallow bowls, then spoon the potatoes and asparagus into the bowls. Stir the basil into the broth in the pan, then pour the broth over the fish.

Makes 4 servings.

Cook's Notes:

Fish substitutions: Any firm-fleshed white fish, like halibut, sea bass, or monkfish can be used in this recipe.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 2 days.