Honey-glazed haddock with rice and asparagus

Method

• Start by cooking the rice.
• Pat the fish dry with paper towels and season the cod with salt and pepper.
• If you're using frozen fish, you can half-thaw it in a water bath in the sink. Let it sit for about 20-30 minutes. Rinse and dry quickly afterward. Alternatively, let it thaw overnight in the refrigerator.
• Mix together honey, finely chopped garlic, Dijon mustard, lemon juice, and about one tablespoon of olive oil.
• Incorporate the spices and stir well.
• Heat a pan to medium heat with two tablespoons of olive oil.
• Cook the fish for about four minutes on each side.
• Then pour the sauce mixture over the fish, ensuring the entire fish is covered with sauce. Let it simmer a little.
• Heat some water in a saucepan. Cut off the white part of the asparagus and rinse.
• Add a knob of butter when the water boils and let it cook for three to four minutes.
• Place everything on a plate. Top with a bit of Parmesan and optionally a sprig of parsley.