NUTRITION

SERVINGS

INGREDIENTS

9 oz cod fillet

1 medium russet potato

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Scrub the russet potato clean and slice it into even 1/2-inch thick wedges.

• 3

  In a medium bowl, toss the potato wedges with 0.5 tbsp of olive oil, garlic powder, dried oregano, and a pinch of sea salt and pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 20 minutes.

• 5

  Trim the woody ends off the asparagus and toss the spears with the remaining 0.5 tbsp of olive oil and a pinch of salt.

• 6

  After 20 minutes, flip the potato wedges and add the asparagus to the same baking sheet; roast for another 10-12 minutes until the potatoes are golden and the asparagus is tender.

• 7

  Pat the cod fillets completely dry with a paper towel to ensure a perfect sear, then season both sides with the remaining salt and pepper.

• 8

  Heat a high-quality non-stick skillet over medium-high heat.

• 9

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

• 10

  Plate the seared cod alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.