If you want something light, fresh and full of clean flavour, I often turn to steamed cod with asparagus. It feels wholesome without being heavy. More importantly, it lets the natural taste of the fish shine.
Steaming is one of the simplest ways to cook fish. It keeps the flesh tender and moist. It also avoids extra oil, which makes the whole dish feel clean and balanced. Because cod has a delicate flavour, it benefits from gentle cooking. High heat can dry it out. However, steam wraps around the fillet and cooks it evenly.
I like to choose thick, pearly white cod fillets. Fresh cod should smell faintly of the sea, not fishy. The flesh should feel firm and spring back when pressed. If you buy it from a fishmonger, ask for even portions so they cook at the same rate.
Asparagus works beautifully alongside cod. Its grassy sweetness pairs well with the mild fish. When you steam asparagus, it keeps its bright green colour and slight bite. Overcooking turns it limp, so keep an eye on it. I prefer it tender but still with a little snap.
Although the main elements are simple, the side dish brings comfort. I serve this cod with creamy mashed potato mixed with green beans and toasted pine nuts. The mash adds warmth and body. Meanwhile, the beans give freshness and texture. The pine nuts introduce a gentle nuttiness, which lifts the whole plate.
Finally, I sprinkle a little cheddar over the hot mash. The heat softens it slightly without making it greasy. That touch of sharpness balances the mild cod. It feels indulgent, yet the dish still tastes light.
This meal suits busy weekdays. It cooks quickly and needs very little fuss. At the same time, it feels special enough for a relaxed Sunday lunch. If friends come round, I plate the cod neatly beside the asparagus and spoon the mash alongside. A wedge of lemon on the side adds brightness.
Steamed cod also fits well into a healthy eating plan. It is high in protein and low in fat. Because the flavours are clean, you do not need heavy sauces. A drizzle of olive oil or a squeeze of lemon is often enough. As a result, the ingredients speak for themselves.
If cod is not available, you can easily swap it for other white fish. Choose firm fillets that steam well and flake gently.
Here are some excellent alternatives:
- Haddock
- Pollock
- Hake
- Sea bass
- Halibut
- Coley
- Tilapia
- Whiting
Each of these fish offers a slightly different flavour and texture. Haddock has a touch more sweetness. Hake feels soft and succulent. Sea bass brings a richer taste. Therefore, you can adjust the dish to suit what you find fresh at the counter.
In the end, this steamed cod with asparagus proves that simple food can be deeply satisfying. With just a few good ingredients and careful cooking, you create a plate that feels both nourishing and elegant. Sometimes, that is exactly what we need at the table.
Steamed Cod with Asparagus
Equipment
- Large pan with steamer basket
Ingredients
Steamed Cod and Asparagus:
- 4 large cod fillets skinless and boneless
- 1 bunch asparagus fresh woody ends trimmed
- 1 large lemon cut into wedges
- 1 tbsp olive oil
- salt
- freshly ground black pepper
Green Beans and Mash:
- 800 g floury potatoes peeled and chopped
- 150 g green beans trimmed and chopped
- 30 g pine nuts
- 40 g mature cheddar grated
- 40 g butter
- 50 ml warm milk
- salt
- freshly ground black pepper
Instructions
Prepare the Potatoes:
- First, place the chopped potatoes into a large saucepan of cold salted water. Bring to the boil and cook for 12 to 15 minutes, or until tender. Meanwhile, prepare the other ingredients.800 g floury potatoes, salt
Steam the Cod and Asparagus:
- While the potatoes cook, season the cod fillets with salt and pepper. Drizzle lightly with olive oil. Place the cod into a steamer basket over simmering water. Steam for 6 to 8 minutes, depending on thickness. The fish should flake easily with a fork.4 large cod fillets, salt, freshly ground black pepper, 1 tbsp olive oil
- After 3 to 4 minutes, add the asparagus to the steamer. Cook until just tender but still bright green. Remove promptly to avoid overcooking.1 bunch asparagus
Cook the Green Beans:
- During the final 5 minutes of the potatoes cooking, add the chopped green beans to the same pan. This saves time and washing up. Once everything is tender, drain well.150 g green beans
Toast the Pine Nuts:
- Next, place the pine nuts in a dry frying pan over medium heat. Toast for 2 to 3 minutes, shaking the pan frequently. They should turn lightly golden and smell nutty. Remove from the heat immediately to prevent burning.30 g pine nuts
Make the Mash:
- Return the drained potatoes to the warm pan. Add butter and warm milk. Mash until smooth but still slightly textured. Season well with salt and pepper. Stir through most of the toasted pine nuts, reserving a few for garnish.30 g pine nuts, 40 g butter, 50 ml warm milk, freshly ground black pepper, salt
Assemble the Dish:
- Spoon a generous portion of green beans and mash onto each plate. Sprinkle the grated cheddar over the hot mash so it softens slightly. Then place a steamed cod fillet alongside. Add several asparagus spears to each plate.40 g mature cheddar
- Finally, scatter the remaining pine nuts over the mash and serve with lemon wedges for squeezing.1 large lemon, 30 g pine nuts