YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Asparagus and Cherry Tomatoes
Pan-seared cod fillets served with oven-roasted asparagus and blistered cherry tomatoes, finished with a bright squeeze of fresh lemon.
INGREDIENTS
8 ounces Cod Fillet
150 grams Asparagus
1/2 cup Cherry Tomatoes
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Pinch of Salt and Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Trim the woody ends off the asparagus and place them on a baking sheet along with the cherry tomatoes.
Drizzle the vegetables with 0.5 teaspoon of olive oil and season with a pinch of salt and pepper.
Roast the vegetables for 10-12 minutes until the asparagus is tender and the tomatoes begin to burst.
While the vegetables roast, pat the cod fillets dry with a paper towel and season both sides with salt and pepper.
Heat the remaining 1 teaspoon of 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, or until the fish is golden brown and flakes easily with a fork.
Plate the seared cod alongside the roasted vegetables and drizzle everything with fresh lemon juice before serving.