NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Cod Fillet

120g Asparagus spears

75g Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1/2 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.

• 3

  Drizzle half of the olive oil over the vegetables, season with salt and pepper, and toss to coat evenly.

• 4

  Roast the vegetables in the oven for 12-15 minutes until the asparagus is tender and the tomatoes begin to burst.

• 5

  While the vegetables roast, pat the cod fillet dry with a paper towel and season both sides with salt and pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 7

  Place the cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 8

  Plate the seared cod alongside the roasted vegetables and drizzle the fresh lemon juice over the fish before serving.