Earl Cooks Potato Crusted Cod with Asparagus

Another first for me...Cod! I wasn't raised around home cooked fish. Indeed the only seafood restaurant I knew of was many miles away, in the heart of the city called Bratten's. They were famous for their clam chowder, but I was too young to appreciate the rest of their menu. My only other exposure was the fish sticks we were served every Friday for school lunch (not a great seafood memory). Of course, we had tuna sandwiches, which rocked the way mom made them, and my mom's dad loved fishing. I remember the emptied cartons of Lucerne Milk that had the cleaned and beheaded fish, usually trout, tail-up, frozen in water and soldiered in her deep freeze. I don't remember grandma ever cooking them, but I'm sure she did because she wasted NOTHING!
Onward with my dish...which had a slight cheat. I bought The cod with the potato crust on it at the market's seafood counter, so there is no 'recipe' here, just instructions. Two 4-5 oz. fillets were on special for $5 for both. Asparagus was also on special, something I don't usually find in the fall.

I heated a non-stick pan with a bit of EVOO, on medium-high heat and placed the fillets in the pan for 5 minutes. While they cooked on the first side, I preheated the oven to 350℉, to finish them.

After trimming my asparagus, I placed it in a LittonWare microwave safe casserole with about 2 oz. of water and a large dollop of butter, covered & microwave for 5-7 minutes.
—Now back to the fish
After the 5 minutes, I flipped the fillets to get the crust browned and then placed them in the oven for another 5 minutes. As you can see in the photo above, I added another dollop of but to the fillet and asparagus and served it up. It all tasted great! Can't wait for another Cod special!