YOUR SOLIN GENERATED RECIPE
Pan-Seared Haddock with Lemon-Herb Rice
Flaky pan-seared haddock seasoned with garlic and herbs, served over a bed of zesty lemon-infused basmati rice and crisp roasted asparagus.
INGREDIENTS
8 oz Haddock fillet
0.25 cup Dry basmati rice
0.5 cup Water
1 tbsp Extra virgin olive oil
1 cup Asparagus spears
0.5 whole Lemon
1 tbsp Fresh parsley
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Rinse the basmati rice under cold water and combine with water in a small saucepan.
Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
Pat the haddock fillets dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.
Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the fish for 3-4 minutes per side until opaque.
In another skillet, sauté the asparagus spears in the remaining olive oil for 5 minutes until bright green and slightly charred.
Stir the fresh parsley and lemon juice into the cooked rice, then serve the flaky haddock on top with the asparagus on the side.