Prep cherry tomatoes, onion and garlic as noted and preheat oven to broil.
Place 1 tbsp avocado oil in a large skillet over medium heat. Once pan is hot add, garlic and onion, stirring occasionally. Once garlic is fragrant, add cherry tomatoes. Turn heat to low and let them cook down, stirring occasionally, until they are blistered and wilted looking.
While the tomatoes are cooking, cut the thick ends off asparagus and place a baking sheet. Drizzle 1 tbsp of avocado oil over asparagus and season with salt and pepper.
Once tomatoes are broken down a bit, add white wine (or bone broth), lemon juice, basil, salt and pepper to pan. Stir and cook for about 2 more minutes. Remove from heat and place in a small bowl.
Place asparagus in oven. Add grass-fed butter or ghee to pan and place cod fillets in pan. Season the top side with salt and pepper and cook for about 3 minutes. Flip, season other side with more salt and pepper and cook for 3 more minutes or until the fish is flaky with a fork. Turn the stove and oven off removing asparagus from oven and plate. Place cod on plates and spoon the tomato basil mixture over the top. Add asparagus to plates, serve and enjoy!
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.