Name: Pan-seared cod with roasted asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 12 oz cod fillet, patted dry; 12 oz medium asparagus spears, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Ingredients

8 items

12 oz cod fillet, patted dry
12 oz medium asparagus spears, trimmed
1 tbsp extra virgin olive oil
1 tbsp lemon juice
¾ tsp lemon zest
¾ tsp salt
½ tsp black pepper
¼ tsp garlic powder

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. In an oven-safe skillet, toss the asparagus with half the olive oil, half the lemon zest, and a pinch of the salt and pepper. Spread in a single layer and roast for 10 to 12 minutes until the spears are tender and the tips are lightly browned.
While the asparagus roasts, season the 1-inch-thick cod fillet on both sides with the garlic powder, the remaining lemon zest, and the remaining salt and pepper.
Using an oven mitt, remove the hot skillet from the oven and transfer the asparagus to a plate. Tent the asparagus loosely with foil to keep it warm. Carefully wipe the skillet clean. Set it over medium-high heat on the stove and add the remaining oil. When the oil shimmers, add the cod. Cook for 4 minutes until golden. Flip with a thin spatula and cook for 3 to 4 minutes more. Done when opaque in the center and flakes easily, 145°F.
Turn off the heat. Drizzle half the lemon juice over the cod and the rest over the roasted asparagus. Plate the cod fillet alongside the asparagus.

Nutrition

Ingredients

Instructions

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