Keto Cod in Caper Butter with Asparagus and Macadamia

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the cod fillets very dry with paper towels and season both sides with the salt and black pepper.

2. 2

   Place the macadamia nuts in a large oven-safe skillet and toast them over medium heat for 2 to 3 minutes, stirring often, until lightly golden. Remove and set aside.

3. 3

   In the same skillet, heat the olive oil with 1 tablespoon of the butter over medium-high heat. Add the asparagus and sauté for 3 to 4 minutes until tender-crisp. Transfer to a plate and set aside.

4. 4

   Reduce the heat to medium. Add 2 more tablespoons of butter and the minced garlic to the skillet. Cook for 30 seconds, stirring, until the garlic is fragrant but not browned.

5. 5

   Stir in the capers, lemon zest, and lemon juice. Mix for 20 seconds to create an aromatic sauce base.

6. 6

   Push the aromatics to the sides of the skillet and place the cod fillets in the center. Cook for 2 minutes without moving them to lightly sear the bottom.

7. 7

   Add the remaining butter around the fish and transfer the skillet to the oven. Bake at 220 °C / 425 °F for 8 to 10 minutes, or until the cod flakes easily with a fork.

8. 8

   Remove the skillet from the oven and return the asparagus to warm through for 1 minute in the caper butter sauce.

9. 9

   Sprinkle the toasted macadamia nuts and fresh parsley over the top. Taste the sauce and adjust with more salt or black pepper if needed.

10. 10

    Serve immediately, dividing the cod, asparagus, and caper butter sauce among the plates.