YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Roasted Asparagus and Cauliflower Mash
Delight in a plate of tender seared cod paired with bright, roasted asparagus and a creamy cauliflower mash. This light yet satisfying meal is accented with a hint of olive oil and butter, melding robust flavors and a smooth texture for a nutritionally balanced dinner.
INGREDIENTS
6 ounces Cod Fillet
1 cup Asparagus
1 cup Cauliflower
2 teaspoons Olive Oil
1 teaspoon Butter
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F for the asparagus and prepare a pot for steaming the cauliflower.
Season the cod fillet generously with salt and pepper.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat. Sear the cod fillet for about 3-4 minutes per side, or until the fish is opaque and flakes easily.
Meanwhile, toss the asparagus with the remaining olive oil, salt, and pepper, then arrange them on a baking sheet. Roast in the preheated oven for about 10-12 minutes until tender and slightly crispy.
Steam the cauliflower until soft, about 8-10 minutes. Transfer to a bowl and mash with 1 teaspoon of butter, adding salt and pepper to taste until a smooth, creamy consistency is achieved.
Plate the seared cod alongside the roasted asparagus and a serving of cauliflower mash. Serve warm.