YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Asparagus and Cauliflower Mash
Pan-seared cod and roasted asparagus served over a bed of garlic cauliflower mash, finished with a squeeze of zesty lemon.
INGREDIENTS
6 oz Wild-Caught Cod
1.5 cups Cauliflower Florets
1 cup Asparagus Spears
1.5 tsp Extra Virgin Olive Oil
2 tbsp Non-fat Greek Yogurt
1 clove Garlic
1/2 Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears with half of the olive oil and a pinch of sea salt, then roast for 12 minutes until tender-crisp.
Steam the cauliflower florets until very soft, then transfer to a high-speed blender with the Greek yogurt and garlic, processing until smooth and creamy.
Pat the cod fillets dry with a paper towel and season both sides with sea salt, black pepper, and fresh lemon zest.
Heat the remaining olive oil in a non-toxic skillet over medium-high heat and sear the cod for 3 to 4 minutes per side until it flakes easily with a fork.
Spoon the cauliflower mash onto a plate, top with the seared cod, and serve alongside the roasted asparagus with a final squeeze of zesty lemon.