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Alaska Cod with Asparagus & English Peas

Alaska Rockfish with Crispy Rice & Green Bean & Fish Sauce Vinaigrette
This dish packs a punch with freshly seared Alaska cod in a bath of anchovy butter topped with fresh asparagus and English peas.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 5


  • 1 pound Cod
  • 1 bunch asparagus, peeled, blanched
  • 2 C English peas, blanched
  • anchovy butter sauce

  • olive oil, as needed
  • 4 garlic cloves, minced
  • ¼ cup anchovy filets, chopped
  • ¼ cup butter, cold
  • ⅓ cup parsley, chopped
  • 1 lemon
  • mustard or broccoli blossoms, as needed
Recipe courtesy of Chef Brooke Williamson


  1. Step 1 Prepare the cod

    Portion the cod into 5 smaller, equal sized portions. Pat dry with a paper towel and season both sides with salt. Place a large sauté pan over medium high heat and coat the bottom generously with neutral oil. When the oil starts to smoke, carefully add each portion of cod to the pan. Cook for 3-4 minutes on each side, or until golden brown.

  2. Step 2 Make the sauce

    Place a sauté pan over medium high heat and coat the bottom with olive oil. Add minced garlic and sauté until barely golden brown, then add chopped anchovy, using the back of a spoon to help break up the pieces. Cook for 1-2 minutes before adding cold butter. Turn off heat and add Italian parsley and whisk to create an emulsified sauce. Add lemon juice to taste.

  3. Step 3 Serve

    Add blanched peas and asparagus to the Anchovy Butter Sauce and stir to coat. Place the cooked cod in the bottom of a shallow bowl and spoon over the peas, asparagus and more of the sauce. Garnish with mustard blossoms and enjoy!

Recipe How-To

Recipe courtesy of Chef Brooke Williamson