NUTRITION

SERVINGS

INGREDIENTS

7 ounces Cod Fillet

1 cup Asparagus spears

1 cup sliced White Mushrooms

1.25 teaspoons Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and slice the mushrooms.

• 3

  In a bowl, toss the asparagus and mushrooms with half of the olive oil, the minced garlic, and a pinch of sea salt and black pepper.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 12 to 15 minutes until tender and lightly browned.

• 5

  While the vegetables roast, pat the cod fillet completely dry with a paper towel and season both sides with salt and pepper.

• 6

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

• 7

  Place the cod in the hot pan and sear for 3 to 4 minutes on the first side until a golden crust forms.

• 8

  Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 9

  Plate the roasted vegetables and top with the seared cod.

• 10

  Drizzle the fresh lemon juice over the fish and vegetables just before serving.