NUTRITION

SERVINGS

INGREDIENTS

6 ounces Cod Fillet

2 cups Cauliflower florets

1 cup Asparagus spears

1.5 teaspoons Olive Oil

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender-crisp.

• 4

  While the asparagus roasts, steam the cauliflower florets and garlic clove until very soft, about 8-10 minutes.

• 5

  Drain the cauliflower well and process in a blender or food processor until smooth and creamy, seasoning with salt to taste.

• 6

  Pat the cod fillet dry with paper towels and season both sides with salt, pepper, and a pinch of paprika if desired.

• 7

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 8

  Sear the cod for 3-4 minutes on the first side until a golden crust forms, then flip and cook for another 2-3 minutes until opaque.

• 9

  Spoon the cauliflower mash onto a plate, top with the seared cod, and serve with the roasted asparagus and a fresh lemon wedge.