Catch a redfish.
Gather your other ingredients.
In a saucepan, cover the potatoes with cold water and add 2 teaspoons salt and the garlic. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
In a mixing bowl, combine parsley, pickles, capers, lemon zest, butter, and heavy whipping cream. Set aside.
When the potatoes are tender, drain them well and cover saucepan with lid to keep them warm, and set aside
Pat all sides of redfish fillets dry with paper towels. Sprinkle on all sides with salt and pepper. If you are only making this for two people, keep the fillets as they are. If you are serving four people, cut the fillets in half so you have a total of four fillets.
Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Reduce heat to medium and place fillets skinned side down in skillet. Gently press on each fillet with a fish spatula for 10 seconds to ensure good contact with the skillet. Cook fillets, without moving them, until underside is light golden brown, about 2 minutes.
Using fish spatula, gently flip fillets. Cook for another 1 minute. Scatter butter, garlic, and fresh thyme sprigs around fillets. When butter is melted, tilt skillet slightly toward you so butter pools at the front of the skillet. Using a large spoon, scoop up melted butter and pour over fillets repeatedly for 15 seconds. Place skillet flat on burner and continue to cook 30 seconds longer. Continue to alternate basting and cooking until fillets register an internal temperature of 135 degrees F using an instant-read meat thermometer.
Transfer cooked redfish fillets to a large plate, then add asparagus to the same skillet and sauté for about 3 minutes until tender.
Add parsley and pickle mixture to the saucepan with the cooked and drained potatoes and use a potato masher or electric hand mixer to combine well until smooth. Top each fillet with thyme sprigs, pour butter over fillets, and serve with lemon wedges.
Divide the pomme puree among individual plates and top with cooked asparagus.
Now top with a redfish fillet. Drizzle with a spoonful of butter from the skillet, garnish with fresh thyme leaves, and serve immediately.
