Name: Golden Pan-Seared Cod with Zesty Lemon Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 1 tbsp ghee; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked quinoa; 1 cup asparagus; 1 tsp olive oil; 1 tsp fresh parsley

Golden Pan-Seared Cod with Zesty Lemon Butter

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

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Cod with Zesty Lemon Butter

Pan-seared cod fillets basted in a silky lemon-garlic butter sauce, served alongside fluffy quinoa and crisp roasted asparagus for a bright, clean finish.

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NUTRITION

Protein

49.3g

Fat

23.1g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 tbsp ghee

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

1 cup asparagus

1 tsp olive oil

1 tsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and toss the asparagus with olive oil and a pinch of salt and pepper on a parchment-lined tray.
2
Roast the asparagus for 10-12 minutes until tender-crisp and slightly charred at the tips.
3
Pat the cod fillets completely dry with paper towels and season both sides evenly with the sea salt and black pepper.
4
Heat a large skillet over medium-high heat and add the ghee, allowing it to melt and coat the bottom of the pan.
5
Place the cod in the skillet and sear for 3-4 minutes without moving it to develop a golden-brown crust.
6
Flip the fish carefully, then add the minced garlic, lemon juice, and lemon zest to the pan, spooning the melting butter over the fillets for 2 more minutes.
7
Serve the cod over the warm cooked quinoa with the roasted asparagus on the side, drizzling with the remaining pan sauce and garnishing with fresh parsley.