YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Sweet Potato and Green Beans
Pan-seared cod fillets served with roasted sweet potato cubes and tender green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
9 ounces Cod Fillet
120 grams Sweet Potato, cubed
100 grams Green Beans, trimmed
2 teaspoons Olive Oil
1/2 Lemon, juiced
1/2 teaspoon Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt on the prepared baking sheet.
Roast the sweet potatoes for 15 minutes.
Remove the tray from the oven, add the green beans, and toss them with the potatoes before roasting for another 10 to 12 minutes until the vegetables are tender.
While the vegetables are finishing, pat the cod fillets dry and season both sides with garlic powder, salt, and black pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the cod in the skillet and sear for 3 to 4 minutes per side until the fish is opaque and has a light golden crust.
Serve the seared cod immediately alongside the roasted vegetables and finish the dish with a fresh squeeze of lemon juice.