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; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 tsp Avocado oil; 2 tsp Ghee; 1 clove Garlic; 1 cup Asparagus spears; 1 tbsp Lemon juice; 1 tsp Lemon zest; 0.5 cup Cooked quinoa; 1 tbsp 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, velvety lemon-ghee sauce and served with crisp-tender asparagus and nutty quinoa.

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NUTRITION

Protein

48.9g

Fat

22.4g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tsp Avocado oil

2 tsp Ghee

1 clove Garlic

1 cup Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 cup Cooked quinoa

1 tbsp Fresh parsley

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PREPARATION

1
Pat the cod fillets completely dry with paper towels and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a large skillet over medium-high heat until it begins to shimmer.
3
Place the cod in the skillet and sear for 4 minutes until a golden crust forms, then flip and cook for 3 minutes more.
4
Transfer the fish to a plate; reduce heat to medium and melt the ghee in the same pan.
5
Add the minced garlic and sauté for 30 seconds before adding the asparagus spears to the pan.
6
Cook the asparagus for 3 minutes until tender-crisp, then stir in the lemon juice and zest.
7
Arrange the cod over the warm cooked quinoa and serve with the asparagus and a drizzle of the pan sauce.
8
Garnish with fresh parsley for a bright finish.