YOUR SOLIN GENERATED RECIPE
Pan-Seared Cod with Steamed Edamame and Lemon Herb Rice
Tender pan-seared cod served over zesty lemon-herb rice with vibrant steamed edamame, finished with a bright and buttery citrus glaze.
INGREDIENTS
6.5 ounces Wild-caught Cod Fillet
0.5 cup Shelled Edamame
0.75 cup Cooked Basmati Rice
1 teaspoon Avocado Oil
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 tablespoon Chopped Fresh Parsley
PREPARATION
Prepare the basmati rice according to package instructions and keep warm.
Steam the shelled edamame for 3-5 minutes until tender and bright green.
Pat the cod fillet dry with a paper towel and season both sides with sea salt and black pepper.
Heat avocado oil in a non-stick skillet over medium-high heat.
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.
In a small bowl, whisk together the olive oil, lemon juice, and chopped parsley.
Fluff the cooked rice with a fork and stir in half of the lemon-herb mixture.
Plate the rice and edamame, place the cod on top, and drizzle with the remaining lemon-herb glaze.