In a medium bowl, mix softened butter, parsley, chives, lemon zest, and minced garlic until well combined. Place the mixture on a piece of plastic wrap, shape into a log, and refrigerate until firm.

Prepare Herb Compound Butter

Heat olive oil in a skillet over medium heat. Add trimmed asparagus, season with salt and pepper, and sauté for about 5 minutes or until tender but still crisp.

Sauté Asparagus

In the same skillet, add fish fillets skin-side down. Cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.

Cook Fish

Plate the sautéed asparagus and top with the cooked fish. Slice the herb compound butter and place a slice on top of each fish fillet to melt.

fish of the day

Recipe information

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