NUTRITION

SERVINGS

INGREDIENTS

7.7 oz Cod Fillet

2 cups Cauliflower florets

8 Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with half of the olive oil and a pinch of salt, then roast for 12-15 minutes until tender.

• 3

  Steam the cauliflower florets until they are very soft, approximately 10-12 minutes.

• 4

  Place the steamed cauliflower in a blender or food processor with the garlic and a pinch of salt, blending until the texture is smooth and velvety.

• 5

  Pat the cod fillets dry with a paper towel and season both sides with salt and pepper.

• 6

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

• 7

  Place the cod in the pan and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 8

  Spread the cauliflower mash onto a plate, top with the seared cod, and serve alongside the roasted asparagus with a fresh squeeze of lemon juice.