NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Cod Fillet

1.5 cups Asparagus

2 cups Cauliflower florets

1.5 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit 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 12 to 15 minutes until they are tender and slightly charred.

• 4

  Steam the cauliflower florets until they are very soft, then drain them thoroughly.

• 5

  Place the steamed cauliflower in a blender or food processor with the garlic and salt, blending until the mixture is smooth and creamy.

• 6

  Pat the cod fillets dry with paper towels and season both sides generously with salt and pepper.

• 7

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

• 8

  Sear the cod for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.

• 9

  Plate the cod over a bed of the cauliflower mash and serve with the roasted asparagus and a fresh squeeze of lemon juice.