NUTRITION

SERVINGS

INGREDIENTS

6 ounces Cod Fillet

1 cup Asparagus spears

1.5 cups Cauliflower florets

1 teaspoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.

• 3

  Roast the asparagus in the oven for 10 to 12 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, steam the cauliflower florets until they are very soft and easily pierced with a fork.

• 5

  Transfer the steamed cauliflower to a blender or food processor with the minced garlic and a pinch of salt, then process until smooth and creamy.

• 6

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

• 7

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

• 8

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

• 9

  Plate the cauliflower mash first, top with the seared cod, and serve the roasted asparagus on the side.

• 10

  Drizzle the entire dish with fresh lemon juice before serving.