Baked Cod Piccata with Asparagus

Valentine's Day. Tenth year of steaks. A decade. The tradition has crossed into the double digits, and the double digits deserve acknowledgment. Ten years of two people sitting at a table (or counter, or couch) eating steaks that cost more each year (inflation is the villain of every love story) and saying, with butter and garlic and rosemary, "I choose you." Ten years. Ten choices. Ten yeses.

Dustin made the steaks. His fourth consecutive year as chef. The steaks were perfect. I'm not being generous — they were objectively, measurably, scientifically perfect. The sear was even. The garlic was golden. The internal temperature was 130° for his medium-rare and 140° for my medium (he bought a meat thermometer last year — the man has tools now). I looked at the steak and then at my husband and I said, "These are better than mine." He said, "I know." No modesty. No deflection. Just: "I know." Ten years of Valentine's cooking lessons and the student has surpassed the teacher, and the surpassing is the most romantic thing that has ever happened in this kitchen.

Card: "Ten years of steaks. Ten years of you. The first decade of forever. I love you in this kitchen, in every kitchen, in the car, at the store, in the storm shelter, on the couch, at the table, at Braum's, at the courthouse, and everywhere else you've ever been or will ever be. Always yes. Always always always yes." I read it three times. I put it in the box. The box is full. I need a bigger box. Or a wall. A wall of evidence. A gallery of love, displayed in plain sight, in the kitchen with counter space, where everyone who walks in can see: this woman is loved. This woman is chosen. Ten years of chosen.

Ten years of steaks, and Dustin has officially claimed that tradition as his own — so this year, I wanted to bring something to the table that was mine. Something bright and a little fancy, something that could sit beside a perfect medium-rare and not apologize for itself. Baked Cod Piccata with Asparagus is exactly that: lemony, buttery, green in all the right ways, and elegant enough to feel like it belongs on a decade’s worth of Valentine’s tables. The student surpassed the teacher on the steaks. The teacher still has a few tricks left.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

Ingredients

4 cod fillets (about 6 oz each), patted dry
1 lb asparagus, tough ends trimmed
3 tablespoons olive oil, divided
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/3 cup fresh lemon juice (about 2 large lemons)
1/4 cup low-sodium chicken broth
3 tablespoons capers, drained and rinsed
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
2 tablespoons fresh flat-leaf parsley, chopped
Lemon slices, for garnish

Instructions

Preheat and prep. Preheat your oven to 400°F. Line a large rimmed baking sheet with parchment paper. Arrange the trimmed asparagus in a single layer on one side of the pan, drizzle with 1 tablespoon olive oil, and season lightly with salt and pepper.
Season the cod. Pat the cod fillets dry with paper towels — this is non-negotiable for a good sear. Season both sides generously with salt and pepper.
Sear the cod. Heat the remaining 2 tablespoons olive oil and 1 tablespoon butter in an oven-safe skillet over medium-high heat. Once the butter is foamy, add the cod fillets and sear for 2–3 minutes per side until golden at the edges. Transfer the seared fillets to the baking sheet beside the asparagus.
Build the piccata sauce. In the same skillet over medium heat, melt the remaining 2 tablespoons butter. Add the minced garlic and cook 30 seconds until fragrant. Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the capers and simmer 2–3 minutes until the sauce reduces slightly.
Bake. Spoon the piccata sauce generously over the cod fillets on the baking sheet. Slide the pan into the oven and bake for 10–12 minutes, until the cod flakes easily with a fork and the asparagus is just tender with a little bite.
Finish and serve. Spoon any pan juices back over the fish. Scatter fresh parsley over everything and lay lemon slices alongside for garnish. Serve immediately — this one does not wait.

Nutrition (per serving)

Baked Cod Piccata with Asparagus — A Dinner Worthy of a Decade