YOUR SOLIN GENERATED RECIPE
Seared Miso-Glazed Cod with Roasted Broccoli and Edamame
Pan-seared cod fillets glazed with a savory miso-ginger sauce, served alongside roasted broccoli and protein-rich edamame with a toasted sesame finish.
INGREDIENTS
6 ounces Cod Fillet
1.5 cups Broccoli Florets
0.5 cup Shelled Edamame
1 tablespoon White Miso Paste
1 teaspoon Honey
1 teaspoon Sesame Oil
1 tablespoon Avocado Oil
1 teaspoon Fresh Ginger, minced
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the avocado oil and a pinch of salt, then roast for 15-20 minutes until the edges are tender and slightly charred.
In a small bowl, whisk together the miso paste, honey, sesame oil, and minced ginger to create a smooth glaze.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat.
Pat the cod fillets dry and sear them for 3-4 minutes on one side until a golden crust forms.
Flip the cod, brush the miso glaze generously over the top, and cook for another 3 minutes until the fish flakes easily with a fork.
Steam the shelled edamame for 2-3 minutes until bright green and tender.
Serve the glazed cod immediately alongside the roasted broccoli and edamame.