Name: Pan-seared cod with roasted beets
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 10 oz cod fillets, patted very dry; 7 oz beets, peeled and cut into 1-inch wedges; 1 tbsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Ingredients

7 items

10 oz cod fillets, patted very dry
7 oz beets, peeled and cut into 1-inch wedges
1 tbsp extra virgin olive oil
3/4 tsp salt
1/2 tsp black pepper
2 tsp lemon juice
1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the beet wedges with half the olive oil, half the salt, and half the black pepper. Spread them out in a single layer and cover the pan tightly with foil. Roast for 30 minutes.
Remove the foil and continue roasting the beets until tender and a fork slides in easily. While beets finish their final 10 minutes, prepare to sear the cod. Once the beets are done, remove the pan from the oven and tent loosely with the foil to keep warm. Done when tender when pierced with a fork.
Season the cod fillets, which should be about 1 inch thick, with the remaining salt and pepper. Heat a 12-inch skillet over medium-high heat with the remaining olive oil until it is shimmering. Add the fish and sear undisturbed until they release easily from the pan, about 3 to 4 minutes. Flip the fillets and cook until the center is opaque and flakes easily. Done when flakes easily, 145°F.
Place the roasted beets and seared cod on a plate. Drizzle the lemon juice over both components and garnish with the chopped parsley.

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Ingredients

Instructions

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