Steamed Cod with Asparagus

This Steamed Cod with Asparagus is a light, clean and wholesome dish that lets fresh ingredients shine. Tender cod fillets steam gently while asparagus keeps its bright colour and slight bite. I serve it with green bean mashed potato, toasted pine nuts and a sprinkle of cheddar for comfort and balance.

Prep Time 20

Cook Time 20

Total Time 40

Servings People

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

Equipment

Notes

Tips from My Kitchen:

Choose cod fillets of even thickness so they cook at the same rate.

Do not overcrowd the steamer, or the fish may cook unevenly.

Always toast pine nuts carefully, as they colour quickly.

If you prefer a creamier mash, add a splash more warm milk.

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This dish proves that simple food can feel both comforting and refined. The cod stays tender and delicate. The asparagus adds freshness. Meanwhile, the green bean mash with pine nuts and cheddar brings warmth and gentle richness. It is a balanced meal that feels nourishing without ever being heavy.

Nutrition