NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Cod Fillet

1 cup Asparagus spears

2 teaspoons Extra Virgin Olive Oil

1/2 medium Lemon

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with one teaspoon of olive oil and a pinch of salt.

• 3

  Roast the asparagus for 10 to 12 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, pat the cod fillet completely dry with a paper towel and season both sides with salt and pepper.

• 5

  Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the cod in the skillet and sear for 3 to 4 minutes without moving it to develop a golden crust.

• 7

  Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.

• 8

  Stir in the minced garlic for the last 30 seconds of cooking to avoid burning.

• 9

  Plate the cod alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice.