YOUR SOLIN GENERATED RECIPE
Pan-Seared White Fish with Crispy Potato Wedges and Garlic Spinach
Pan-seared cod served alongside oven-roasted potato wedges and garlicky sautéed spinach, finished with a bright and zesty squeeze of lemon.
INGREDIENTS
6.5 ounces Cod Fillet
200 grams Russet Potato
1.5 tablespoons Avocado Oil
2 cups Fresh Spinach
1 clove Garlic
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the potato into thin wedges, toss with 1 tablespoon of avocado oil and sea salt, then roast for 25 minutes until golden and crispy.
Pat the cod fillet completely dry with a paper towel and season both sides with salt and black pepper.
Heat the remaining 0.5 tablespoon of avocado oil in a non-stick skillet over medium-high heat.
Sear the fish for 3 to 4 minutes per side until it is opaque and flakes easily with a fork.
Remove the fish from the pan and immediately add the minced garlic and spinach to the same skillet.
Sauté the spinach for 1 to 2 minutes until just wilted, then remove from heat.
Plate the fish and spinach alongside the potato wedges and finish with a bright squeeze of fresh lemon juice.