YOUR SOLIN GENERATED RECIPE
Pan Seared Cod with Steamed Asparagus and Lentil Mash
Savor a delicate pan seared cod paired with tender steamed asparagus alongside a hearty, velvety lentil mash. The subtle citrus notes from a fresh lemon wedge elevate the dish, while a hint of garlic enriches the earthy flavor of the lentils, creating a balanced and delicious meal perfect for a light yet satisfying dinner.
INGREDIENTS
5 oz Cod Fillet
8 Asparagus Spears
0.75 cup Cooked Lentils
1 tsp Olive Oil
1 clove Garlic
1 Lemon Wedge
PREPARATION
Pat the cod fillet dry and season lightly with salt and pepper.
Heat 1 teaspoon of olive oil in a nonstick skillet over medium-high heat.
Once hot, add the cod fillet skin-side down (if applicable) and sear for 3-4 minutes until golden brown, then flip and cook for an additional 2-3 minutes until the fish is opaque and flaky.
While the cod cooks, steam the asparagus in a steamer or over a pot with a splash of water for about 4-5 minutes until tender crisp.
In a small saucepan, gently heat the cooked lentils with one minced garlic clove and a pinch of salt for 2 minutes to infuse flavor, then lightly mash with a fork to create a chunky consistency.
Plate the dish with a bed of lentil mash, arrange the steamed asparagus on the side, and top with the pan seared cod.
Finish with a squeeze of fresh lemon over the fish and serve immediately.