NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Cod Fillet

150g Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil, salt, and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender but still crisp.

• 4

  While the asparagus roasts, pat the cod fillets completely dry with a paper towel and season both sides with salt and pepper.

• 5

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

• 6

  Place the cod in the skillet and sear for 3-4 minutes until a golden crust forms, then carefully flip.

• 7

  Add the minced garlic to the pan and cook for 1 minute until fragrant, being careful not to burn it.

• 8

  Squeeze the lemon juice over the fish and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 9

  Serve the seared cod immediately alongside the roasted asparagus.