YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Sweet Potato and Charred Corn Salsa
Enjoy a vibrant dinner featuring tender seared cod paired with a perfectly roasted sweet potato and a fresh, charred corn salsa with Mexican flair. The dish is accented with lime, a hint of cumin, and a drizzle of olive oil for a subtle salty kick, creating a harmonious blend of flavors and textures that's both nutritious and satisfying.
INGREDIENTS
6 oz Cod Fillet (170g)
1 medium Sweet Potato (170g)
1/3 cup Corn Kernels (55g)
1 small Tomato (100g)
1/4 cup Red Onion (40g)
2 tbsp Fresh Cilantro
Juice of 1 Lime
3 tsp Olive Oil
Pinch of Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Pierce the sweet potato with a fork and roast it in the oven for about 35-40 minutes until tender.
Meanwhile, prepare the charred corn salsa by heating a skillet over medium-high heat. Add the corn kernels and a pinch of salt along with the pinch of ground cumin, stirring occasionally until the kernels develop a slight char (about 5-7 minutes).
In a small bowl, combine the charred corn with diced tomato, red onion, and chopped cilantro. Squeeze in the lime juice and drizzle 1 tsp of olive oil. Season with salt and pepper; mix gently and set aside.
Season the cod fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and add the remaining 2 tsp olive oil. Sear the cod for 3-4 minutes per side until cooked through and lightly golden.
Once the sweet potato is roasted, slice it into rounds.
Plate the dish by arranging the roasted sweet potato slices, placing the seared cod on top, and spooning the vibrant charred corn salsa over the cod.
Serve immediately and enjoy the blend of savory seafood with a hint of Mexican zest.