YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Cod with Lemon and Herbs
Enjoy a vibrant and light meal featuring a beautifully crispy cod fillet infused with fresh lemon and aromatic herbs. This dish is elegantly simple, balancing the delicate flavor of cod with a refreshing citrus dressing, complemented by a serving of fluffy quinoa and crisp asparagus for a complete, nutritious dinner.
INGREDIENTS
8 oz Cod Fillet
1 tsp Olive Oil
1 medium Lemon
1 tbsp Fresh Parsley
1/2 cup Cooked Quinoa
6 spears Asparagus
Salt and Pepper to taste
PREPARATION
Pat the cod fillet dry with paper towels and season lightly with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until it shimmers.
Place the cod in the skillet skin-side down and sear for 3-4 minutes until the edges become crispy.
Flip the cod carefully and cook for an additional 3-4 minutes, or until the fish is opaque throughout and flakes easily with a fork.
While the fish cooks, steam the asparagus until tender-crisp and prepare the quinoa if not already cooked.
Squeeze the juice of the lemon over the cooked cod, and sprinkle with fresh parsley.
Plate the cod alongside the quinoa and asparagus, and serve warm.