INGREDIENTS
3 tbsp
grass-fed butter or ghee, melted
24 oz
sustainably-caught cod fillets, patted dry
16 oz
asparagus, ends removed
1 cup
kalamata olives, drained
3 tbsp
capers, drained
3 cloves
garlic, thinly sliced lengthwise
6 oz
cherry tomatoes, halved
2 tsp
sea salt
1 tsp
freshly ground black pepper
2
lemons