Roasted cod with butter, bottarga, capers and garlic asparagus points

A perfect recipe to prepare for the holidays! The bottarga brings a little salty taste that will not go unnoticed!

To start, lightly flour your cod fillets. In a frying pan, melt some salted butter and a little olive oil over a fairly high heat so as not to brown the butter. Place the cod fillets in the pan and cook them, basting them regularly with melted butter.

In another pan, also melt salted butter, a little olive oil and a finely chopped garlic clove, and brown the asparagus tips over high heat until cooked to your liking. The ideal is to have them lightly grilled but still crunchy!

When the cod is cooked to your liking, remove it and add cream and capers to the same pan. Grate a little bottarga over this sauce and simmer for 5 minutes.

Dress your asparagus while it is still hot, place your cod fillet, and cover it with the sauce. For bottarga lovers, don't hesitate to grate another dose on the dish!

Enjoy your meal!