Valerie Bertinelli's One-Pan Cod with Asparagus, Artichoke Hearts and Olives Food Network

Cook along with Valerie as she makes a beautiful, one-pan dish with perfectly seasoned cod and spring veggies!
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One-Pan Cod with Asparagus, Artichoke Hearts and Olives
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 35 min
Active: 15 min
Yield: 4 servings

Ingredients

Four 5-ounce pieces cod
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 pound asparagus, trimmed and cut into 2-inch pieces
1 shallot, sliced into rings
2 cloves garlic, peeled and sliced
One 13.75-can artichoke hearts, quartered
1/3 cup kalamata olives, halved
1 tablespoon capers
1/4 cup dry white wine
3 tablespoons lemon juice
Lemon wedges, for serving

Directions

Preheat the oven to 400 degrees F.

Season the cod on all sides with salt and pepper and set aside. Heat a 10-inch cast-iron pan over medium-high heat. Add 2 tablespoons olive oil and swirl to coat the pan. Add the shallot and garlic and cook, stirring, until softened and lightly browned. Add in the asparagus, artichoke hearts, olives and capers. Cook, stirring frequently, until the garlic is fragrant, about 1 minute. Add in the wine and let it reduce slightly, about 1 minute. Add in the lemon juice.

Gently nestle the cod into the vegetables. Transfer the skillet to the oven and cook until the cod easily flakes apart, 15 to 20 minutes.

Plate the cod and vegetables and spoon any juices from the bottom of the pan over the fish. Garnish with lemon wedges and serve.

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Valerie Bertinelli's One-Pan Cod with Asparagus, Artichoke Hearts and Olives | Food Network
https://www.youtube.com/watch?v=-bFMTjqQ9cM