YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Sweet Potato and Steamed Broccoli
Pan-seared cod served with roasted sweet potato cubes and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty zing.
INGREDIENTS
9 ounces Cod Fillet
130 grams Sweet Potato, cubed
150 grams Broccoli Florets
2 teaspoons Avocado Oil
1 Lemon wedge
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of avocado oil and a pinch of sea salt then spread them evenly on the baking sheet.
Roast the sweet potatoes for 20 to 25 minutes until they are tender and slightly caramelized on the edges.
While the potatoes roast, season the cod fillets with sea salt, black pepper, and a dash of garlic powder.
Heat the remaining teaspoon of avocado oil in a non-stick skillet over medium-high heat.
Place the cod in the skillet and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.
Place the broccoli florets in a steamer basket over boiling water and steam for about 5 minutes until they are bright green and tender-crisp.
Plate the seared cod alongside the roasted sweet potatoes and steamed broccoli, finishing the dish with a fresh squeeze of lemon juice.