NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 medium Yukon Gold potato

1 cup Asparagus spears

0.75 tbsp Avocado oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.5 whole Lemon

PREPARATION

• 1

  Scrub the Yukon Gold potato and slice into thin 1/4-inch rounds to ensure even cooking and maximum crispiness.

• 2

  Heat 0.5 tablespoons of avocado oil in a large non-stick skillet over medium-high heat and arrange the potato rounds in a single layer.

• 3

  Season the potatoes with half of the sea salt and black pepper, cooking for 5-6 minutes per side until they are deeply golden and tender.

• 4

  Push the potatoes to one side of the skillet and add the remaining avocado oil along with the trimmed asparagus spears, sautéing for about 3 minutes.

• 5

  Pat the cod fillet completely dry with a paper towel and season both sides with the smoked paprika and the remaining salt and pepper.

• 6

  Create space in the center of the skillet, place the cod fillet down, and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 7

  Mince the garlic clove and add it to the pan during the final minute of cooking, then finish by squeezing the fresh lemon juice over the fish and vegetables before serving.