YOUR SOLIN GENERATED RECIPE
Seared White Fish with Steamed Asparagus and Quinoa
Pan-seared cod served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
6 ounces Wild-Caught Cod Fillet
1/2 cup Cooked Quinoa
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Trim the woody ends off the asparagus and set aside.
Place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until bright green and tender-crisp.
Pat the cod fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the cod in the hot skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Warm the pre-cooked quinoa in a small saucepan or microwave.
Plate the quinoa and top with the seared fish and steamed asparagus.
Drizzle the lemon juice over the fish and vegetables before serving.