YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Roasted Asparagus and Lemon Zest
Pan-seared cod fillets and roasted asparagus spears finished with fresh lemon zest and a hint of cracked black pepper for a bright, zesty finish.
INGREDIENTS
9 ounces Cod Fillet
1 cup Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
0.5 medium Lemon (zested and juiced)
0.25 teaspoon Sea Salt
0.25 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of sea salt.
Spread the asparagus in a single layer on the baking sheet and roast for 10 to 12 minutes until tender-crisp.
While the asparagus is roasting, pat the cod fillets completely dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a high-quality non-stick skillet over medium-high heat.
Place the cod in the hot pan and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.
Remove the pan from the heat and immediately top the fish with fresh lemon zest and a squeeze of lemon juice.
Plate the seared cod alongside the roasted asparagus and serve immediately.