YOUR SOLIN GENERATED RECIPE
Broiled Cod with Roasted Asparagus and Cherry Tomatoes
Enjoy a light yet protein-packed dinner featuring tender broiled cod paired with vibrant roasted asparagus and succulent cherry tomatoes. A drizzle of olive oil enhances the natural flavors of the seafood and garden vegetables, creating a dish that's both nutritious and satisfying.
INGREDIENTS
250g Cod Fillet
1 cup Asparagus (approx. 134g)
1/2 cup Cherry Tomatoes (approx. 75g)
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
1 tsp Lemon Juice
PREPARATION
Preheat the broiler to high and line a baking sheet with parchment paper.
Pat the cod fillet dry with paper towels. Drizzle a small amount of olive oil over the fillet and season lightly with salt, black pepper, and lemon juice.
Arrange the cod fillet on the baking sheet.
In a bowl, toss the asparagus and cherry tomatoes with the remaining olive oil, a pinch of salt, and black pepper.
Spread the vegetables evenly around the cod.
Place the baking sheet under the broiler. Broil for about 8-10 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender and lightly charred.
Remove from the oven and serve immediately, garnished with an extra squeeze of lemon if desired.