Name: Pan-seared cod with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 10 oz Atlantic cod fillet, patted dry, 1 inch thick; 6 oz Yukon gold potatoes, diced into half-inch cubes; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 tsp lemon juice; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water for boiling

Ingredients

9 items

10 oz Atlantic cod fillet, patted dry, 1 inch thick
6 oz Yukon gold potatoes, diced into half-inch cubes
5 oz asparagus, trimmed
2 tsp extra virgin olive oil
2 tsp lemon juice
1/4 tsp garlic powder
3/4 tsp salt
1/2 tsp black pepper
2 cups water for boiling

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. Place the diced potatoes in a small saucepan and add enough water to cover them by about an inch. Add a pinch of salt and bring to a boil. Simmer until a knife slips in with slight resistance, about 6 to 8 minutes, then drain.
On the oven-safe skillet, toss the par-boiled potatoes and asparagus with half the olive oil, half the garlic powder, and a third of the remaining salt and pepper. Roast in the oven for 10 minutes.
Season the cod with the remaining garlic powder, salt, and pepper. Carefully place the skillet over medium-high heat on the stove using oven mitts. Push the vegetables to the sides, add the remaining oil to the center, and lay in the cod. Sear without moving for 3 minutes, then flip the fish and move the whole skillet back into the oven until the fish is opaque throughout. Done when flakes easily with a fork, 145°F.
Squeeze the lemon juice over the fish and vegetables, then transfer the seared cod and roasted vegetables to a plate.

Nutrition

Ingredients

Instructions

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