Pan-Fried Cod with Asparagus & Carrot Purée

Directions

1. Rinse the asparagus and carrots; pat dry to start prep.
2. Peel the carrots, trim the ends, and chop into 1-inch pieces. Place them in a small saucepan and cover with tap water by about an inch.
3. Bring the water to a boil, then reduce to a simmer and cook until the carrots are tender, about 15 to 20 minutes. Reserve ½ cup of the cooking liquid, drain the rest, and return the carrots to the saucepan.
4. Trim the woody ends from the asparagus and cut them into 2-inch diagonal pieces; set aside.
5. Pat the cod dry and season generously with salt and pepper on all sides.
6. Heat a skillet over medium-high heat, add a little coconut oil to coat the bottom, then add the cod and cook until opaque and flaky, about 2 to 4 minutes per side depending on thickness. Transfer to a plate when done.
7. In the same skillet, add a touch more coconut oil, then sauté the asparagus with a pinch of salt and pepper until crisp-tender and bright green, about 3 to 5 minutes. Remove from heat.
8. Mash the carrots with ½ cup of the reserved water, garlic (minced), butter, salt, and pepper until smooth. Add more water if needed to reach desired consistency.
9. To serve, spread a portion of the carrot purée on each plate, top with the asparagus and cod, and adjust seasoning as needed.