YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Steamed Asparagus and Garlic Mashed Cauliflower
Pan-seared cod and steamed asparagus served over garlic cauliflower mash, finished with a squeeze of bright lemon.
INGREDIENTS
7.5 ounces Cod Fillet
1.5 cups Cauliflower florets
100 grams Asparagus
1 teaspoon Olive Oil
2 teaspoons Ghee
1 tablespoon Non-fat Greek Yogurt
1 clove Garlic
PREPARATION
Steam the cauliflower florets until very tender, about 10 minutes.
While the cauliflower cooks, trim the asparagus and steam for 5 minutes until vibrant and tender-crisp.
Pat the cod fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the cod for 3 to 4 minutes per side until it flakes easily with a fork.
Drain the steamed cauliflower well and place it in a food processor with the ghee, Greek yogurt, and minced garlic.
Process the cauliflower until smooth and creamy, then season to taste.
Plate the garlic cauliflower mash, top with the seared cod fillet, and serve the asparagus on the side with a fresh lemon wedge.