NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Cod Fillet

1.5 cups Asparagus spears

1 cup sliced White Button Mushrooms

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp fresh Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender but still crisp.

• 4

  While the asparagus roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 5

  Add the sliced mushrooms and minced garlic to the skillet, sautéing for 5 minutes until the mushrooms are browned and tender.

• 6

  Remove the mushrooms from the skillet and set aside.

• 7

  Season the cod fillet with salt and pepper, then place it in the same skillet.

• 8

  Sear the cod for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 9

  Plate the seared cod alongside the roasted asparagus and garlic mushrooms.

• 10

  Drizzle the entire dish with fresh lemon juice before serving.