Pat the fillets dry with paper towels until there is virtually no moisture on the surface of the fish.
Heat 2 tablespoons of olive oil in a medium to large skillet over medium-high heat. Season only one side of the fillet with salt and pepper and place that side down in the skillet (see recipe notes).
Cook until you see the sides are cooked, about 3 minutes. The fillet should lift easily when it's ready to flip (you can test it first before flipping it). Season the side facing up with salt and pepper and turn over the fillet. Cook for about 3 minutes or until the fillets are cooked through. Remove them from the skillet to a plate and cover with aluminum foil.
Add the rest of the olive oil to the skillet. Add in the asparagus and season with of salt and pepper. Sauté for about 2-3 minutes for crunchy, 4-5 minutes for softer.
Next, add in the shallots and garlic and season with of salt and pepper. Cook for about 1 minute and pour in the white wine and chicken stock. Bring this to a boil and let reduce by half, about 5 minutes.
Pour in the heavy cream and add the thyme and 1/2 of the parsley. Reduce the heat to medium-low, stirring often to prevent the cream from burning, about 2-3 minutes.
Combine the cornstarch and water in a small bowl to make a slurry, and drizzle it around the pan. Add in the butter and mix well. The sauce should thicken. Add the fish back in and warm through, about 2-3 minutes. Garnish with fresh parsley.
Seasoning Fish
Fish has a tendency to stick to the skillet when pan-frying. That's because the moisture from the fish forms a bond with the skillet. Therefore, follow these 2 important steps:
These tips will help you make perfect non-stick fish every time!