NUTRITION

SERVINGS

INGREDIENTS

7 oz Cod Fillet

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet.

• 3

  Drizzle the asparagus with 1 teaspoon of olive oil and season with a pinch of sea salt and black pepper.

• 4

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

• 5

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

• 6

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 7

  Add the cod to the skillet and sear for 3-4 minutes on one side until a golden crust forms.

• 8

  Flip the fillet, add the minced garlic to the pan, and cook for another 3 minutes until the fish is opaque and flakes easily.

• 9

  Remove from heat, drizzle with fresh lemon juice, and serve immediately alongside the roasted asparagus.