NUTRITION

SERVINGS

INGREDIENTS

8 oz Alaskan cod fillet

12 medium asparagus spears

0.5 cup cherry tomatoes

1.5 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp fresh lemon juice

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet along with the cherry tomatoes.

• 3

  Mince the garlic and toss the vegetables with 0.5 tablespoon of olive oil, the garlic, and a small pinch of the salt and pepper.

• 4

  Roast the vegetables for 12 to 15 minutes until the asparagus is tender and the tomatoes have just begun to burst.

• 5

  While vegetables roast, pat the cod fillet completely dry with paper towels and season both sides with the remaining salt, pepper, and lemon zest.

• 6

  Heat the remaining 1 tablespoon of olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 7

  Carefully place the cod in the pan and sear for 3 to 4 minutes without moving it to develop a deep golden crust.

• 8

  Flip the fillet gently and cook for another 2 to 3 minutes until the fish is opaque throughout and flakes easily with a fork.

• 9

  Remove from heat, drizzle with fresh lemon juice, and garnish with chopped parsley before serving immediately alongside the roasted vegetables.