Golden Pan-Seared Cod with Lemon-Herb Butter

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

Golden Pan-Seared Cod with Lemon-Herb Butter

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Cod with Lemon-Herb Butter

Pan-seared cod fillets basted in a silky lemon-herb grass-fed butter sauce, served over fluffy quinoa with crisp-tender asparagus.

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NUTRITION

498kcal
Protein
53.1g
Fat
18.4g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 tbsp ghee

0.5 cup cooked quinoa

2 cups fresh asparagus

1 tbsp lemon juice

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Pat the cod fillets completely dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 2

    Heat a large stainless steel or cast iron skillet over medium-high heat and add half of the ghee, swirling to coat the pan.

  • 3

    Place the cod in the hot pan and sear undisturbed for 3 to 4 minutes until a golden-brown crust forms, then carefully flip.

  • 4

    Reduce heat to medium and add the remaining ghee, minced garlic, and lemon juice to the pan, spooning the melting sauce over the fish for 2 minutes.

  • 5

    While the fish finishes, steam the asparagus spears until they are bright green and tender-crisp.

  • 6

    Plate the fluffy quinoa and asparagus, top with the pan-seared cod, and drizzle with the remaining lemon-garlic butter and fresh parsley.

Golden Pan-Seared Cod with Lemon-Herb Butter

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

Golden Pan-Seared Cod with Lemon-Herb Butter

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Cod with Lemon-Herb Butter

Pan-seared cod fillets basted in a silky lemon-herb grass-fed butter sauce, served over fluffy quinoa with crisp-tender asparagus.

NUTRITION

498kcal
Protein
53.1g
Fat
18.4g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 tbsp ghee

0.5 cup cooked quinoa

2 cups fresh asparagus

1 tbsp lemon juice

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Pat the cod fillets completely dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 2

    Heat a large stainless steel or cast iron skillet over medium-high heat and add half of the ghee, swirling to coat the pan.

  • 3

    Place the cod in the hot pan and sear undisturbed for 3 to 4 minutes until a golden-brown crust forms, then carefully flip.

  • 4

    Reduce heat to medium and add the remaining ghee, minced garlic, and lemon juice to the pan, spooning the melting sauce over the fish for 2 minutes.

  • 5

    While the fish finishes, steam the asparagus spears until they are bright green and tender-crisp.

  • 6

    Plate the fluffy quinoa and asparagus, top with the pan-seared cod, and drizzle with the remaining lemon-garlic butter and fresh parsley.