YOUR SOLIN GENERATED RECIPE
Pan Seared Cod with Herb-Roasted Asparagus and Lentils
Enjoy a delicate yet hearty pescatarian dish featuring a perfectly pan-seared cod fillet paired with vibrant herb-roasted asparagus and tender, flavorful lentils. This dish balances the light, flaky fish with earthy lentils and crisp asparagus, all brought together by a hint of olive oil and fresh herbs, creating a sophisticated plate that is as nutritious as it is delicious.
INGREDIENTS
7 oz Cod Fillet
3/4 cup Cooked Lentils
8 Asparagus Spears
1 tbsp Olive Oil
1 tbsp Fresh Herbs
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Pat the cod fillet dry and season generously with salt and pepper.
Preheat a non-stick skillet over medium-high heat and add the olive oil.
Once the oil is shimmering, place the cod fillet in the skillet and sear for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.
In a separate pan, toss the asparagus spears with a small drizzle of olive oil, fresh herbs, salt, and pepper. Roast or sauté them over medium heat for about 4-5 minutes until tender but still crisp.
Warm the pre-cooked lentils in a small saucepan over low heat; add a splash of water if necessary and season with a pinch of salt, pepper, and a little fresh herb if desired.
Plate the cod fillet alongside a serving of lentils and roasted asparagus.
Drizzle lemon juice over the cod and finish with an extra sprinkle of fresh herbs for brightness before serving.