YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Asparagus and Cauliflower Mash
Enjoy a light yet satisfying dinner featuring perfectly seared cod complemented by tender roasted asparagus and a creamy cauliflower mash enhanced with a hint of Greek yogurt and olive oil. This dish balances delicate flavors while meeting your protein and calorie goals.
INGREDIENTS
6 oz Cod Fillet
5 Asparagus Spears
1 cup Cauliflower
2 tbsp Nonfat Greek Yogurt
1 tbsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Trim the asparagus and toss with half the olive oil, salt, and pepper. Spread them on a baking sheet and roast for 10-12 minutes until tender and slightly crisp.
Meanwhile, steam the cauliflower florets until they are very tender, about 8-10 minutes.
In a bowl, mash the steamed cauliflower with the nonfat Greek yogurt, a pinch of salt and pepper, and a drizzle of olive oil if desired until smooth.
Season the cod fillet with salt and pepper. Heat a nonstick pan over medium-high heat with a small drizzle of olive oil. Sear the cod for about 3-4 minutes per side until the fish is opaque and flakes easily.
Plate the seared cod alongside a serving of cauliflower mash and roasted asparagus. Serve immediately.