Seared Cod with Steamed Asparagus and Herbed Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Cod with Steamed Asparagus and Herbed Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Asparagus and Herbed Cauliflower Rice

Pan-seared cod deglazed with white wine, served over zesty herbed cauliflower rice with tender steamed asparagus and a bright squeeze of lemon.

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NUTRITION

229kcal
Protein
36.8g
Fat
4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Cod Fillet

5 spears Asparagus

1 cup Cauliflower Rice

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Dry White Wine

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    Pat the cod fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the cod in the skillet and sear for 3-4 minutes until a golden crust forms, then flip carefully.

  • 4

    Pour the white wine into the skillet to deglaze, letting it simmer for 2 minutes until the cod is opaque and flakes easily.

  • 5

    While the fish cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp and vibrant green.

  • 6

    In a separate small pan, sauté the cauliflower rice with minced garlic for 3 minutes, then stir in the fresh parsley.

  • 7

    Serve the seared cod over the bed of herbed cauliflower rice, drizzling any remaining pan juices over the top, with the steamed asparagus on the side.

Seared Cod with Steamed Asparagus and Herbed Cauliflower Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Cod with Steamed Asparagus and Herbed Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Asparagus and Herbed Cauliflower Rice

Pan-seared cod deglazed with white wine, served over zesty herbed cauliflower rice with tender steamed asparagus and a bright squeeze of lemon.

NUTRITION

229kcal
Protein
36.8g
Fat
4g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Cod Fillet

5 spears Asparagus

1 cup Cauliflower Rice

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Dry White Wine

1 clove Garlic, minced

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Pat the cod fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the cod in the skillet and sear for 3-4 minutes until a golden crust forms, then flip carefully.

  • 4

    Pour the white wine into the skillet to deglaze, letting it simmer for 2 minutes until the cod is opaque and flakes easily.

  • 5

    While the fish cooks, steam the asparagus spears for 4-5 minutes until they are tender-crisp and vibrant green.

  • 6

    In a separate small pan, sauté the cauliflower rice with minced garlic for 3 minutes, then stir in the fresh parsley.

  • 7

    Serve the seared cod over the bed of herbed cauliflower rice, drizzling any remaining pan juices over the top, with the steamed asparagus on the side.