YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Roasted Asparagus and Lemon
Pan-seared cod fillets served over a bed of lemon-zested roasted asparagus, finished with a sprinkle of flaky sea salt for a bright, clean crunch.
INGREDIENTS
7 ounces Cod Fillet
200 grams Asparagus
1.5 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
0.5 medium Lemon, juiced and zested
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet.
Toss the asparagus with half of the olive oil, the minced garlic, and a pinch of salt and pepper.
Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.
While the asparagus roasts, pat the cod fillets completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Remove the asparagus from the oven and toss with the fresh lemon zest.
Plate the cod over the asparagus and finish with a fresh squeeze of lemon juice and a sprinkle of flaky sea salt.