YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Asparagus and Cauliflower Mash
Pan-seared cod served over velvety cauliflower mash with roasted asparagus, finished with a squeeze of fresh lemon.
INGREDIENTS
6.8 ounces Cod Fillet
2 cups Cauliflower florets
10 spears Asparagus
1 teaspoon Avocado Oil
2 tablespoons Non-fat Greek Yogurt
0.5 teaspoon Garlic Powder
1 wedge Lemon
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus spears with half of the avocado oil, salt, and pepper, then roast for 12 minutes until tender-crisp.
Steam the cauliflower florets until very soft, then transfer to a blender with the Greek yogurt and garlic powder.
Puree the cauliflower until it reaches a velvety consistency, seasoning with a pinch of salt to taste.
Pat the cod fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining avocado oil in a non-stick skillet over medium-high heat and sear the cod for 3 to 4 minutes per side until golden and opaque.
Plate the cauliflower mash first, topping it with the seared cod and roasted asparagus, then finish with a fresh lemon squeeze.