Cod with a Lemony Chardonnay Sauce and Oven-Roasted Asparagus

Monday night was "cooking by the seat of my pants." I didn't have much of anything except for a cod fillet, some asparagus, and a bottle of chardonnay in the fridge. It actually turned out pretty good. I do wish I had caramelized the onions prior to putting in the cod and that the flavors had been a bit brighter. The asparagus came out perfectly, on the other hand. If anyone has any suggestions, feel free to leave a comment.

Ingredients
1 – 5oz. cod fillet
¼ cup chardonnay
2 tablespoons lemon juice
½ tablespoon fresh thyme
Black pepper, to taste
1 clove garlic, minced
2 tablespoons finely chopped onion
Pinch of mustard
Pinch of Old Bay
½ tablespoon extra virgin olive oil

In a skillet on medium-low, heat extra virgin olive oil. Place the frozen cod fillet in the pan with the olive oil and coat. Cook 1 minute. Add the garlic, onion, thyme, pepper, mustard, and Old Bay. Cook for 10 minutes, turning occasionally. Increase the heat for a minute to add color to the sauce, turn back down to medium low. Cook for 5 minutes, add fresh lemon juice at the last minute of cooking.

1 serving; approx. 268 calories, 8.2 g fat, 3.4g carb, 32.6g protein


Asparagus

Ingredients
6 spears asparagus, washed—woody ends chopped off
Extra virgin olive oil
Sea salt
Pepper
Lemon juice
Parmigiano-Reggiano

Preheat the oven to 400°F. Place foil on a baking sheet. Place your asparagus in a single layer on the pan. Drizzle with olive oil, cracked black pepper and sea salt. Bake for 5-8 minutes. When done, put on to the plate, squeeze some fresh lemon juice onto the the spears and sprinkle a bit of Parmigiano-Reggiano.