YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Asparagus and Cauliflower Mash
Pan-seared cod served over a creamy cauliflower mash with oven-roasted asparagus, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.
INGREDIENTS
6 ounces Cod Fillet
2 cups Cauliflower florets
1 cup Asparagus spears
2 teaspoons Olive Oil
2 tablespoons Non-fat Greek Yogurt
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss with one teaspoon of olive oil and a pinch of sea salt.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While the asparagus roasts, steam the cauliflower florets until very soft, about 8-10 minutes.
Transfer the steamed cauliflower to a blender or food processor with the Greek yogurt and pulse until creamy and smooth.
Pat the cod fillet dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Sear the cod for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Plate the cauliflower mash first, top with the seared cod, and serve the roasted asparagus on the side with a fresh lemon wedge.