YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Asparagus and Cherry Tomatoes
Pan-seared cod served alongside roasted asparagus and cherry tomatoes, finished with a squeeze of zesty lemon for a bright, citrusy aroma.
INGREDIENTS
6 ounces Cod Fillet
1 cup Asparagus spears
1/2 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.
Drizzle one teaspoon of olive oil over the vegetables, season with a pinch of sea salt and black pepper, and toss to coat.
Roast the vegetables for 12-15 minutes until the asparagus is tender and the tomatoes begin to burst.
While the vegetables roast, pat the cod fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the cod in the hot skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Plate the seared cod alongside the roasted vegetables and drizzle the fresh lemon juice over the fish before serving.