For the Cod:

• 1–1 ½ lbs cod fillets (or sub black cod, halibut, or sea bass)
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tsp fresh thyme leaves
• Zest from 1 lemon

For the Vegetable Mixture:

• 2 tbsp olive oil
• 1 large fennel bulb, cored and thinly sliced (or sub celery)
• 1 large leek, thinly sliced (white and light green parts)
• 4 cloves garlic, roughly chopped
• 2 tbsp finely chopped preserved lemon (or zest from 1 lemon)
• 1 tbsp fresh thyme leaves
• ½ cup chicken or vegetable broth
• ½ cup white wine (or sub more broth with a squeeze of lemon)
• Salt and pepper to taste
• 1 large bunch of asparagus, trimmed and cut into 1–2 inch pieces

Optional Side Dishes:

• Creamy polenta, basmati rice, everyday quinoa, or cauliflower rice