YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Roasted Asparagus
Pan-seared cod fillets served alongside lemon-zested roasted asparagus, finished with a squeeze of fresh juice for a light and flaky texture.
INGREDIENTS
8 ounces Cod Fillet
1.5 cups Asparagus
1.5 teaspoons Olive Oil
1 tablespoon Lemon Juice
0.25 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the trimmed asparagus with half of the olive oil, salt, and pepper directly on the baking sheet.
Roast the asparagus for 10 to 12 minutes until it is tender-crisp and vibrant.
Pat the cod fillets completely dry with a paper towel and season both sides with garlic powder, salt, and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Carefully place the cod in the pan and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.
Plate the cod with the roasted asparagus and finish with a bright squeeze of lemon juice and fresh zest.