YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Asparagus and Cauliflower Mash
Pan-seared cod fillets served over a creamy cauliflower mash with oven-roasted asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
7.5 ounces Cod Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Lemon juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with half of the olive oil and a pinch of sea salt.
Spread the asparagus on the baking sheet and roast for 12-15 minutes until tender and slightly charred.
Steam the cauliflower florets in a basket over boiling water for 10-12 minutes until very soft.
Transfer the steamed cauliflower to a blender or food processor with minced garlic and pulse until smooth and creamy.
Pat the cod fillets very dry with paper towels and season both sides with salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the cod in the hot pan and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Spoon the cauliflower mash onto a plate, top with the seared cod, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.