YOUR SOLIN GENERATED RECIPE
Seared Cod with Spinach and Sweet Potato Mash
Pan-seared cod fillet served over a velvety sweet potato mash with garlicky sautéed spinach, finished with a squeeze of zesty fresh lemon.
INGREDIENTS
5.5 oz Cod Fillet
150g Sweet Potato
2 cups Fresh Spinach
1 tsp Extra Virgin Olive Oil
1 clove Garlic
PREPARATION
Peel and cube the sweet potato, then boil in salted water until fork-tender.
Drain the potatoes and mash them until creamy, adding a splash of water if needed for texture.
Pat the cod fillet very dry with paper towels and season both sides with sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the cod in the pan and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily.
Remove the cod from the pan and lower the heat to medium.
Add the remaining oil and minced garlic to the pan, sautéing for 30 seconds until fragrant.
Toss in the spinach and cook just until wilted and bright green.
Serve the seared cod over the sweet potato mash and spinach, finishing with a squeeze of fresh lemon juice.