Skrei with fried green asparagus and braised tomatoes

Ingredients for 2 servings:

• 250 g Skrei fillet(s) (winter cod) (Skrei loin, winter cod, back fillet)
• 250 g cherry tomatoes
• 500 g asparagus, green
• 4 tbsp olive oil
• some butter
• 1 garlic clove(s)
• 1 rosemary sprig(s)
• some basil
• some flour
• some lemon juice
• salt and pepper
• Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

Peel the lower third of the green asparagus, remove any woody ends, and cut the asparagus diagonally into short pieces. Fry in a pan with 1 tablespoon of oil, a little salt, and a pinch of sugar over medium heat for about 12 minutes. Meanwhile, remove the stems from the cherry tomatoes, wash them, and braise them in a covered saucepan with 2 tablespoons of olive oil, the garlic clove, and the rosemary for 10-12 minutes. Cut the cod fillet in half, season with salt, and pepper. Then, lightly flour the skin-side down and fry in the remaining olive oil with the butter, then cook over medium heat for 3 minutes on each side. Arrange the fried asparagus on warmed plates and add the braised tomatoes. Remove the garlic clove and rosemary sprig from the braising liquid, then season with salt, pepper, and lightly whisk. Arrange the fried cod on the plates, drizzle with the whipped braising liquid, and sprinkle with finely chopped basil. If desired, serve with some baguette and a light white wine.