Name: Pan-seared cod with roasted asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 oz Atlantic cod fillet, 1-inch-thick, patted dry; 6 oz Yukon Gold potatoes, diced into half-inch pieces; 5 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1 tsp salted butter; 1 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 3/4 tsp lemon juice

Ingredients

9 items

9 oz Atlantic cod fillet, 1-inch-thick, patted dry
6 oz Yukon Gold potatoes, diced into half-inch pieces
5 oz asparagus, trimmed
1 tbsp extra virgin olive oil
1 tsp salted butter
1 tsp salt
¼ tsp black pepper
¼ tsp garlic powder
¾ tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with half the olive oil, half the salt, half the pepper, and all the garlic powder. Spread them in a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. Add the asparagus to the other side and toss with half of the remaining olive oil, half of the remaining salt, and the rest of the pepper. Roast for 10 to 12 minutes until the potatoes are golden and the asparagus is tender. Meanwhile, prepare the cod.
Season the cod with the remaining salt. In a 12-inch skillet over medium-high heat, add the remaining olive oil. When the oil shimmers, add the cod and sear without moving for 4 minutes. If your fillet is thinner than 1 inch, cook for 2 to 3 minutes instead.
Carefully flip the fish with a thin spatula. Reduce the heat to medium and add the butter to the pan. Cook for 3 to 4 minutes more (or 2 minutes if the fillet is thin), spooning the melting butter over the fish, until the center is opaque and flakes easily. Done when flakes easily, 145°F.
When the vegetables come out of the oven, squeeze the lemon juice over the fish. Serve the cod alongside the roasted potatoes and asparagus.

Nutrition

Ingredients

Instructions

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