YOUR SOLIN GENERATED RECIPE
Pan-Seared Cod with Roasted Brussels Sprouts and Garlic-Ginger Sweet Potato Mash
Savor the delicate flavors of pan-seared cod paired with roasted Brussels sprouts and a vibrant, aromatic garlic-ginger sweet potato mash. This dish is a harmonious blend of tender fish, crisp veggies, and a creamy, subtly spiced mash that delivers both nourishment and delight.
INGREDIENTS
6 oz Cod Fillet
1 cup halved Brussels Sprouts
1 medium Sweet Potato
1 tsp Olive Oil
1 clove Garlic
1 tsp grated Ginger
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C).
Begin by peeling and dicing the sweet potato into small cubes. Place them in a pot with water and boil until tender, about 15 minutes.
While the sweet potato cooks, trim and halve the Brussels sprouts. Toss them lightly with half the olive oil, salt, and pepper, and spread on a baking sheet.
Roast the Brussels sprouts in the oven for about 20 minutes, until tender and slightly caramelized.
Meanwhile, season the cod fillet with salt and pepper on both sides.
Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the cod fillet and sear for about 3-4 minutes per side until cooked through and the exterior is lightly golden.
In a small saucepan, heat a tiny drizzle of olive oil over medium heat. Add the minced garlic and grated ginger, sauté for about 1 minute until fragrant, then stir into the drained sweet potatoes.
Mash the sweet potatoes until smooth, adjusting the seasoning with salt and pepper as desired.
Plate the cod alongside a serving of garlic-ginger sweet potato mash and top with the roasted Brussels sprouts. Serve immediately.