NUTRITION

SERVINGS

INGREDIENTS

5.25 ounces Cod Fillet

2 cups Cauliflower florets

150 grams Asparagus

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Sliced Almonds

2 cloves Garlic

0.5 medium Lemon

1 tablespoon Fresh Parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the cauliflower florets with half of the olive oil, minced garlic, salt, and pepper on the prepared baking sheet.

• 3

  Roast the cauliflower for 15 minutes, then add the asparagus to the pan, drizzling them with lemon juice and a pinch of salt.

• 4

  Continue roasting the vegetables for another 10 minutes until the cauliflower is tender and the asparagus is bright green.

• 5

  While the vegetables roast, pat the cod fillet dry with paper towels and season both sides with salt and pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 7

  Sear the cod for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.

• 8

  Toast the sliced almonds in a dry pan for 1 to 2 minutes until golden brown.

• 9

  Plate the seared cod with the roasted vegetables and garnish with toasted almonds and fresh chopped parsley.