YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Steamed Asparagus and Cauliflower Mash
Pan-seared Atlantic cod served with a velvety cauliflower purée and tender steamed asparagus, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 ounces Cod Fillet
1.5 cups Cauliflower florets
1 cup Asparagus spears
1 teaspoon Grass-fed Ghee
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Non-fat Greek Yogurt
1 clove Garlic, minced
PREPARATION
Steam the cauliflower florets and minced garlic in a steamer basket over boiling water for about 10-12 minutes until very soft.
Transfer the steamed cauliflower and garlic to a food processor or blender, add the ghee and Greek yogurt, and pulse until smooth and creamy.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Pat the cod fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Plate the cauliflower mash first, top with the seared cod, and serve the asparagus on the side with an optional squeeze of fresh lemon.