Garlic-Herb Butter Cod with Quick Pan Sauce, Roasted Asparagus and Crusty Bread

This weeknight-friendly skillet dinner delivers restaurant-quality flavor in about half an hour. Flaky cod fillets are seared until golden, then finished in a quick pan sauce built from melted butter, garlic, lemon, and fresh herbs that comes together in the same skillet while the fish rests. Roasted asparagus adds a bright, crisp-tender side, and a loaf of warm gluten-free crusty bread stands by for sopping up every last bit of that buttery sauce. Despite feeling indulgent, this meal is naturally gluten-free and easy to adapt: just confirm your bread is certified gluten-free and double-check that any broth or seasoning blends you use carry no hidden gluten. It's a light yet satisfying dinner that's equally fit for a quick family meal or a simple dinner party main, and the entire thing is cooked using just one skillet and one sheet pan for easy cleanup.

Ingredients

• 4 filletscod fillets, about 6 oz each, skinless, patted dry
• 1 lbasparagus, woody ends trimmed
• 3 tbspolive oil, divided
• 1 tspsalt, divided, plus more to taste
• 0.5 tspblack pepper, divided, plus more to taste
• 4 tbspunsalted butter, divided
• 4 clovesgarlic, minced
• 2 tbspfresh lemon juice, plus lemon wedges for serving
• 0.25 cupgluten-free chicken broth, or certified gluten-free vegetable broth
• 3 tbspfresh parsley, chopped, divided
• 1 tspfresh thyme leaves, chopped, or 1/2 tsp dried
• 1 loafCertified gluten-free crusty bread, warmed, such as a gluten-free artisan baguette
• 2 tbspAll-purpose gluten-free flour, for dusting the cod, optional but helps searing

Method

1. Preheat the oven to 425°F (220°C). Line the baking sheet with foil for easy cleanup.
2. In a mixing bowl, toss the asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread in a single layer on the prepared baking sheet.
3. Roast the asparagus until crisp-tender and lightly browned at the edges. 12:00
4. While the asparagus roasts, pat the cod fillets dry and season both sides with the remaining salt and pepper. If using, lightly dust each fillet with gluten-free flour, shaking off excess.
5. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
6. Sear the cod fillets until golden on the first side. 4:00
7. Carefully flip the fillets with the fish spatula and sear the second side until the fish is just opaque and flakes easily. Transfer the cod to a plate and tent loosely with foil. 3:00
8. Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook, stirring, until fragrant but not browned. 1:00
9. Pour in the gluten-free broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer until slightly reduced. 2:00
10. Stir in half the parsley and the thyme, then return the cod to the skillet, spooning the garlic-herb butter sauce over the fillets to warm through. 1:00
11. Plate the cod with a generous spoonful of pan sauce, the roasted asparagus, and warm slices of gluten-free crusty bread alongside. Garnish with remaining parsley and lemon wedges, and serve immediately.