YOUR SOLIN GENERATED RECIPE
Seared White Fish with Garlic Rice and Roasted Asparagus
Pan-seared cod served over fluffy garlic-infused jasmine rice with a side of tender roasted asparagus, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.5 oz Cod Fillet
2/3 cup cooked Jasmine Rice
1 cup Asparagus spears
2 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
1/4 Lemon, for serving
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 toss with one teaspoon of olive oil, salt, and pepper on the baking sheet.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While asparagus roasts, heat a small non-stick skillet over medium heat with a drop of oil and sauté the minced garlic until fragrant, then fold it into your pre-cooked warm jasmine rice.
Pat the cod fillet completely dry with paper towels and season both sides with sea salt and black pepper.
Heat the remaining teaspoon of olive oil in a skillet over medium-high heat.
Place the fish in the hot skillet and sear for 3-4 minutes per side until a golden crust forms and the fish flakes easily with a fork.
Plate the garlic rice, top with the seared fish, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.