Pan-Seared Cod with Lemon-Dill Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Cod with Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Lemon-Dill Sauce

Pan-seared cod fillets basted in a bright, velvety lemon-dill ghee sauce and served with crisp-tender sautéed asparagus.

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NUTRITION

506kcal
Protein
50.5g
Fat
30.2g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1 tbsp Olive oil

1 tbsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh dill

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

  • 1

    Pat the cod fillets completely dry with a paper towel and season both sides evenly with the sea salt and black pepper.

  • 2

    Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Carefully place the cod in the skillet and sear undisturbed for 3 to 4 minutes until a golden-brown crust forms on the bottom.

  • 4

    Flip the fillets gently and add the asparagus spears to the empty spaces in the pan, sautéing them as the fish finishes cooking.

  • 5

    Reduce the heat to medium-low and add the ghee and minced garlic to the skillet, allowing the ghee to melt and foam.

  • 6

    Stir in the lemon juice, lemon zest, and chopped fresh dill, then use a spoon to baste the cod with the herb butter for 1 minute.

  • 7

    Remove from heat once the fish is opaque and flakes easily with a fork, then plate the cod with the asparagus and drizzle the remaining sauce over the top.

Pan-Seared Cod with Lemon-Dill Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Cod with Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Lemon-Dill Sauce

Pan-seared cod fillets basted in a bright, velvety lemon-dill ghee sauce and served with crisp-tender sautéed asparagus.

NUTRITION

506kcal
Protein
50.5g
Fat
30.2g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1 tbsp Olive oil

1 tbsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh dill

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

  • 1

    Pat the cod fillets completely dry with a paper towel and season both sides evenly with the sea salt and black pepper.

  • 2

    Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Carefully place the cod in the skillet and sear undisturbed for 3 to 4 minutes until a golden-brown crust forms on the bottom.

  • 4

    Flip the fillets gently and add the asparagus spears to the empty spaces in the pan, sautéing them as the fish finishes cooking.

  • 5

    Reduce the heat to medium-low and add the ghee and minced garlic to the skillet, allowing the ghee to melt and foam.

  • 6

    Stir in the lemon juice, lemon zest, and chopped fresh dill, then use a spoon to baste the cod with the herb butter for 1 minute.

  • 7

    Remove from heat once the fish is opaque and flakes easily with a fork, then plate the cod with the asparagus and drizzle the remaining sauce over the top.