YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Asparagus and Garlic Mushrooms
Pan-seared cod fillets served with oven-roasted asparagus and savory garlic mushrooms, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
8 ounces Cod Fillet
150 grams Asparagus
100 grams White Button Mushrooms
2 teaspoons Avocado Oil
2 cloves Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and slice the mushrooms into thick pieces.
On a large baking sheet, toss the asparagus and mushrooms with one teaspoon of avocado oil, minced garlic, sea salt, and black pepper.
Spread the vegetables in a single layer and roast for 12-15 minutes until the asparagus is tender and the mushrooms are slightly browned.
While the vegetables roast, pat the cod fillets dry with a paper towel and season both sides with salt and pepper.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the cod in the hot skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Arrange the seared cod on a plate alongside the roasted vegetables.
Drizzle the entire dish with fresh lemon juice and serve immediately.