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  • 4 Tbsp. extra-virgin olive oil, divided
  • 2 oil-packed anchovy fillets
  • Pinch of crushed red pepper flakes (optional)
  • 1 lb. asparagus, woody ends trimmed, sliced ¼"-thick into rounds
  • Kosher salt, freshly ground pepper
  • Zest of ½ lemon
  • 1 garlic clove, finely grated
  • 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
  • ½ cup all-purpose flour
  • 4 5–6-oz. cod, hake, or haddock fillets, patted dry
  • 2 Tbsp. ghee or vegetable oil
  • Lemon wedges (for serving; optional)
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