YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Asparagus and Cauliflower Mash
Pan-seared cod served over a silky cauliflower mash with roasted asparagus spears and a squeeze of bright, zesty lemon.
INGREDIENTS
5.5 oz Cod Fillet
100g Asparagus spears
150g Cauliflower florets
1 tsp Extra Virgin Olive Oil
1/2 tsp Ghee
Lemon wedge
Sea salt and black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the asparagus with half of the olive oil, salt, and pepper, then roast for 12-15 minutes until tender.
Steam the cauliflower florets until very soft, about 8-10 minutes.
Drain the cauliflower well and blend with the ghee, salt, and pepper until it reaches a silky mash consistency.
Pat the cod fillet dry with paper towels and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the cod for 3-4 minutes per side until golden brown and opaque throughout.
Plate the cauliflower mash first, top with the seared cod, and serve the roasted asparagus on the side with a fresh lemon squeeze.