YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Asparagus and Cauliflower Mash
Pan-seared cod served over a velvety cauliflower mash with oven-roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Cod Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
1 teaspoon Ghee
1 teaspoon Extra Virgin Olive Oil
Salt, black pepper, and lemon wedges to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends of the asparagus and place them on a baking sheet.
Drizzle the asparagus with half of the olive oil, season with salt and pepper, and roast for 12-15 minutes until tender.
While asparagus roasts, steam the cauliflower florets in a pot with a steamer basket for 10-12 minutes until very soft.
Transfer the steamed cauliflower to a blender or food processor with the ghee, salt, and pepper, and blend until smooth and creamy.
Pat the cod fillet dry with paper towels and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the cod for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Spoon the cauliflower mash onto a plate, top with the seared cod, and serve the roasted asparagus on the side with a fresh lemon wedge.