YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Roasted Asparagus
Pan-seared cod seasoned with lemon and cracked pepper, served with oven-roasted asparagus for a light dinner with a bright, citrusy finish.
INGREDIENTS
7 ounces Cod Fillet
5 spears Asparagus
1 tablespoon Lemon Juice
1/4 teaspoon Salt and Black Pepper
1 second spray Cooking Spray
PREPARATION
Preheat your oven to 400°F.
Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.
Lightly mist the asparagus with cooking spray and season with a pinch of salt and pepper.
Roast the asparagus in the oven for 10 to 12 minutes until they are tender and slightly crisp.
While the vegetables roast, pat the cod fillet dry with a paper towel and season both sides with salt, pepper, and lemon juice.
Heat a non-stick skillet over medium-high heat and apply a quick coat of cooking spray.
Place the cod in the pan and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.
Plate the seared cod alongside the roasted asparagus and serve immediately.