YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Asparagus and Brown Rice
Pan-seared cod fillets served with tender steamed asparagus and fluffy brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
6.35 ounces Cod Fillet
0.5 cup cooked Brown Rice
1 cup Asparagus spears
1 teaspoon Olive Oil
Fresh lemon wedge for serving
PREPARATION
Prepare the brown rice according to package instructions and keep warm.
Pat the cod fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the cod in the skillet and sear for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.
While the fish is searing, steam the asparagus spears for about 5 minutes until they are tender-crisp and vibrant green.
Plate the seared cod alongside the brown rice and steamed asparagus.
Finish the dish with a generous squeeze of fresh lemon juice over the fish and vegetables for a bright, clean flavor.