YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Asparagus and Cauliflower Mash
Pan-seared cod served over a creamy cauliflower mash with roasted asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
9 oz Cod Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
1.5 tsp Extra Virgin Olive Oil
Fresh lemon juice
Garlic powder
Sea salt and black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus with 0.5 teaspoon of olive oil, salt, and pepper, then roast for 12-15 minutes until tender.
Steam the cauliflower florets in a pot with a small amount of water until very soft, about 8-10 minutes.
Drain the cauliflower thoroughly and mash with a fork or immersion blender, seasoning with garlic powder and salt until creamy.
Pat the cod fillets dry with a paper towel and season both sides with salt and pepper.
Heat the remaining 1 teaspoon of 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.
Plate the cauliflower mash first, top with the seared cod, and serve the roasted asparagus on the side with a fresh squeeze of lemon.