YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Asparagus and Tomato
Enjoy a light yet satisfying dish featuring a perfectly seared cod fillet paired with roasted asparagus and cherry tomatoes tossed in a hint of olive oil and lemon. This dish is a bright, balanced plate that highlights the natural flavors of the fish and vegetables, ideal for a nutritious dinner.
INGREDIENTS
200g Cod Fillet
90g Asparagus
85g Cherry Tomatoes
1 tsp Olive Oil
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) for the vegetables.
Trim the woody ends of the asparagus and halve the cherry tomatoes.
Place the asparagus and tomatoes on a baking sheet, drizzle with 1 teaspoon of olive oil, season lightly with salt and pepper, and toss to coat.
Roast the vegetables in the preheated oven for about 10-12 minutes until tender and slightly charred.
Meanwhile, pat the 200g cod fillet dry with a paper towel and season with salt and pepper.
Heat a non-stick skillet over medium-high heat. Once hot, add the cod fillet and sear for about 3-4 minutes on one side until golden.
Flip the cod and sear for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork.
Remove the vegetables from the oven and drizzle with lemon juice.
Plate the seared cod alongside the roasted asparagus and tomatoes, and serve immediately.