Step 1

Heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium. Add 2 oil-packed anchovy fillets and a pinch of crushed red pepper flakes (if using). Cook, stirring constantly, until anchovies start to break up and melt, about 1 minute. Increase heat to medium-high and add 1 lb. asparagus, woody ends trimmed, sliced ¼"-thick into rounds; season with kosher salt and freshly ground pepper. Cook, stirring constantly, just until asparagus is bright green and crisp-tender, about 30 seconds. (If your spears are especially thin or thick, you might need to cook them slightly less or more. You’re going for barely cooked here; the asparagus will continue to cook off the heat.) Mix in zest of ½ lemon and 1 garlic clove, finely grated. Transfer asparagus mixture to a medium bowl; wipe out skillet and reserve (no need to wash).

Step 2

Add ½ cup finely chopped mixed tender herbs (such as chives, mint, dill, parsley, and/or cilantro), ⅓ cup coarsely chopped pitted Castelvetrano or other green olives, 2 Tbsp. fresh lemon juice, and remaining 3 Tbsp. extra-virgin olive oil to bowl with asparagus and mix well. Taste asparagus salad and season with more salt and pepper as needed; set aside.

Step 3

Place ½ cup all-purpose flour in a shallow bowl or small baking dish. Season four 5–6-oz. cod, hake, or haddock fillets, patted dry, on both sides with salt and pepper. Dredge fillets in flour, shaking off excess, and transfer to a plate.

Step 4

Heat 2 Tbsp. ghee or vegetable oil in reserved skillet over medium-high. Add fish and cook, turning once, until flesh is opaque and flakes easily with a fork, 6–8 minutes.

Step 5

Divide fish among plates and top each with a few big spoonfuls of reserved asparagus salad.