Seared Cod Fillet with Roasted Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Cod Fillet with Roasted Asparagus and Cauliflower Mash

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.

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NUTRITION

421kcal
Protein
49.9g
Fat
21g
Carbs
9.7g

SERVINGS

1 serving

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

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PREPARATION

  • 1

    Pat the cod fillet dry and season both sides with salt and pepper.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

Seared Cod Fillet with Roasted Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Cod Fillet with Roasted Asparagus and Cauliflower Mash

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.

NUTRITION

421kcal
Protein
49.9g
Fat
21g
Carbs
9.7g

SERVINGS

1 serving

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

  • 1

    Pat the cod fillet dry and season both sides with salt and pepper.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.