YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Roasted Asparagus and Cauliflower Mash
Savor a perfectly seared cod fillet paired with tender roasted asparagus and a creamy cauliflower mash. This plate delivers a light yet satisfying dinner with delightful textures, tangy lemon accents, and a velvety mash that complements the delicate fish.
INGREDIENTS
7 oz Cod Fillet
1 tbsp Olive Oil
6 Asparagus Spears
1 cup Cauliflower Florets
1 tsp Unsalted Butter
1/4 cup Unsweetened Almond Milk
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Pat the cod fillet dry and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and add olive oil. Once shimmering, place the cod fillet and sear for about 3-4 minutes per side or until the fish is opaque and flakes easily with a fork.
Preheat your oven to 400°F. Toss the asparagus spears with a light drizzle of olive oil, a squeeze of lemon juice, salt, and pepper. Spread them on a baking sheet and roast for 10-12 minutes until tender.
Meanwhile, steam the cauliflower florets until soft, about 8-10 minutes. Transfer the steamed cauliflower to a blender or food processor, add the butter, unsweetened almond milk, and a pinch of salt and pepper. Blend until smooth and creamy. Adjust thickness with a little extra almond milk if desired.
Plate the seared cod alongside the roasted asparagus and a generous serving of cauliflower mash. Drizzle any extra lemon juice over the fish for a bright finish and serve warm.