YOUR SOLIN GENERATED RECIPE
Pan-Seared Whitefish with Roasted Asparagus
Pan-seared whitefish and roasted asparagus served with jammy soft-boiled eggs for a protein-packed meal featuring a vibrant lemon-garlic finish.
INGREDIENTS
6 oz Cod fillet
2 large Eggs
1 cup Asparagus spears
1 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.5 tsp Black pepper
0.5 tsp Garlic powder
0.5 whole Lemon
PREPARATION
Preheat your oven to 400°F and toss the asparagus spears with half of the olive oil, sea salt, and black pepper on a rimmed baking sheet.
Roast the asparagus for 10-12 minutes until they are tender-crisp and show slight charred marks.
Bring a small pot of water to a gentle boil, carefully lower in the eggs, and simmer for exactly 6.5 minutes to achieve jammy yolks.
Pat the whitefish dry with paper towels, season with garlic powder and the remaining salt and pepper, then sear in a skillet with the remaining oil for 3-4 minutes per side.
Immediately transfer the eggs to an ice bath for 2 minutes, then gently peel and slice them in half.
Plate the seared whitefish alongside the roasted asparagus and eggs, finishing the dish with a fresh squeeze of lemon juice.