YOUR SOLIN GENERATED RECIPE
Pan-Seared Cod with Roasted Vegetables and Lentils
Flaky cod fillets pan-seared until golden and served over earthy lentils and tender roasted vegetables with a bright, zesty lemon finish.
INGREDIENTS
8 oz Cod fillet
0.5 cup Cooked green lentils
1 medium Zucchini
0.5 medium Red bell pepper
1 tbsp Extra virgin olive oil
1 tbsp Fresh lemon juice
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet.
Drizzle the vegetables with half of the olive oil and season with the dried oregano and a pinch of sea salt and black pepper.
Roast the vegetables for 18 to 20 minutes until they are tender and slightly caramelized.
While vegetables roast, pat the cod fillet dry with a paper towel and season both sides with the remaining sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the cod for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.
In a small saucepan, warm the cooked lentils with minced garlic and fresh lemon juice over low heat.
Serve the pan-seared cod over a bed of the warm lentils and the roasted vegetable medley.