YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Asparagus and Cauliflower Mash
Pan-seared cod fillets served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
6.5 ounces Cod Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
2 teaspoons Extra Virgin Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Steam the cauliflower florets until they are very tender, then place them in a blender or food processor.
Add one teaspoon of olive oil and the garlic clove to the cauliflower, blending until the mixture is smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and crisp-tender.
Pat the cod fillets dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Sear the cod for 3-4 minutes per side until the fish is golden on the outside and flakes easily with a fork.
Plate the cauliflower mash first, top it with the seared cod, and serve with the steamed asparagus and a fresh squeeze of lemon juice.