Name: Pan-seared cod with roasted asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 9 oz cod fillet, patted dry; 6 oz red potatoes, cut into 3/4-inch chunks; 5 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1/4 tsp garlic powder

Ingredients

8 items

9 oz cod fillet, patted dry
6 oz red potatoes, cut into 3/4-inch chunks
5 oz asparagus, trimmed
1 tbsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
2 tsp lemon juice
¼ tsp garlic powder

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F with an oven-safe skillet inside. In a bowl, toss the potatoes with one third of the oil, one quarter of the salt, half the pepper, and the garlic powder. Carefully spread the potatoes in the hot skillet, cut-side down. Roast for 20 minutes.
Toss the asparagus with half the remaining oil and a pinch of salt. Push the potatoes to one side of the skillet and add the asparagus. Roast for 10 minutes until a knife slides easily into the potatoes and the asparagus is tender-crisp.
Season the cod with the remaining salt and pepper. Transfer the roasted vegetables to an oven-safe plate and keep them in the turned-off oven. Wipe out the skillet and heat the remaining oil over medium-high heat. Add the cod and cook for 4 minutes until it releases easily. Flip and cook for 3 minutes more. Done when flakes easily and opaque in the center, 145°F.
Plate the hot cod alongside the roasted potatoes and asparagus. Drizzle the lemon juice over the fish and serve.

Nutrition

Ingredients

Instructions

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