YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Cod with Roasted Asparagus
Savor tender cod fillets seared to a delightful crisp, paired with perfectly roasted asparagus and a light, crunchy panko coating. Finished with a drizzle of extra virgin olive oil and a fresh squeeze of lemon, this dish offers a delicate balance of texture and flavor that's both satisfying and nourishing.
INGREDIENTS
7 ounces Cod Fillet
8 Asparagus Spears
1 tablespoon Extra Virgin Olive Oil
1/4 cup Panko Bread Crumbs
Salt (pinch)
Black Pepper (pinch)
1 Lemon Wedge
PREPARATION
Pat dry the cod fillet and season both sides with a pinch of salt and pepper.
Lightly coat the fish in panko bread crumbs, pressing gently to adhere.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the cod fillet in the skillet and pan-sear for about 3-4 minutes per side until the crust is golden and the fish is just cooked through.
Meanwhile, preheat your oven to 425°F. Toss the asparagus spears with a tiny drizzle of olive oil, salt, and pepper on a baking sheet and roast for about 8-10 minutes until tender and slightly crispy.
Serve the crispy cod alongside the roasted asparagus, garnishing with a fresh lemon wedge for an added burst of brightness.