Name: Pan-Seared Cod with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 tbsp extra virgin olive oil; 0.5 tbsp grass-fed ghee; 1 tbsp fresh lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Lemon-Herb Sauce

Pan-seared cod fillets basted in a bright, buttery lemon-garlic sauce and served with fluffy quinoa and crisp-tender roasted asparagus.

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NUTRITION

Protein

48.1g

Fat

24.3g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

0.5 tbsp grass-fed ghee

1 tbsp fresh lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
Pat the cod fillets dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
3
Add the asparagus spears to the skillet and sauté for 5-6 minutes until crisp-tender, then remove and set aside.
4
Place the cod fillets in the same skillet and sear for 3-4 minutes until a golden crust forms.
5
Flip the fish carefully and add the grass-fed ghee and minced garlic to the pan.
6
Once the ghee melts, stir in the fresh lemon juice and spoon the sauce over the fish for 2 minutes.
7
Serve the pan-seared cod over a bed of fluffy cooked quinoa with the sautéed asparagus on the side, garnished with fresh parsley.