YOUR SOLIN GENERATED RECIPE
Seared Cod with Lemon Garlic Asparagus and Quinoa
Pan-seared cod fillets served over fluffy quinoa and garlicky asparagus, finished with a bright squeeze of lemon and a sprinkle of fresh, fragrant parsley.
INGREDIENTS
200g Atlantic Cod Fillet
100g Cooked Quinoa
150g Fresh Asparagus
1 tbsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Fresh Lemon Juice
PREPARATION
Pat the cod fillets dry with a paper towel and season both sides with a pinch of salt and black pepper.
Prepare the quinoa by simmering in water or broth until fluffy and all liquid is absorbed, then set aside.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
Place the cod in the skillet and sear for 3-4 minutes per side until the fish is golden and flakes easily with a fork.
Remove the cod from the pan and set aside on a warm plate.
Add the remaining olive oil to the same skillet along with the trimmed asparagus and minced garlic.
Sauté the asparagus for 4-5 minutes until it is tender-crisp and vibrant green.
Plate the quinoa and asparagus alongside the cod fillets.
Drizzle everything with fresh lemon juice and garnish with fresh parsley if desired before serving.