YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Rice and Tomato-Carrot Medley
Pan-seared cod fillets served over fluffy steamed rice with a sautéed tomato and carrot medley, finished with a squeeze of fresh lemon for a bright, zesty finish.
INGREDIENTS
6 ounces Cod Fillet
0.5 cup cooked White Rice
0.5 cup sliced Carrots
0.5 cup halved Cherry Tomatoes
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the white rice according to package instructions until fluffy and tender.
Pat the cod fillets dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat one 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 flesh is opaque and flakes easily with a fork.
Remove the fish from the pan and set aside.
Add the remaining half teaspoon of oil to the same skillet along with the sliced carrots and sauté for 3 minutes.
Add the halved cherry tomatoes to the skillet and continue sautéing until the tomatoes begin to soften and the carrots are tender-crisp.
Plate the steamed rice and top with the seared cod and the vegetable medley.
Drizzle the entire dish with fresh lemon juice before serving.