Name: Pan seared cod with roasted vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potato, cut into 1/2-inch wedges; 3/4 red bell pepper, seeded and sliced; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 9 oz Atlantic cod fillets, patted dry; 1 tsp lemon juice

Nutrition

Per serving

442 calories

Protein: 47g; 41% of calories
Carbs: 42g; 36% of calories
Fat: 12g; 23% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with half the olive oil, half the salt, and half the pepper. Spread them in a single layer and roast for 15 minutes.
Add the bell pepper and asparagus to the pan with the potatoes. Toss with the remaining oil, salt, and pepper. Return the pan to the oven and roast for 10 to 12 minutes until the vegetables are tender and slightly charred.
While the vegetables finish, season the cod with any remaining salt and pepper. Heat a 12-inch nonstick skillet over medium-high heat. Place the cod in the pan and cook for 3 to 4 minutes. Flip carefully and cook for 3 to 4 minutes more until the fish is opaque and flakes easily. Done when opaque and flakes easily, 145°F.
Transfer the roasted vegetables and potatoes to a plate. Place the cod fillets alongside and drizzle the fish with lemon juice.

Nutrition

Ingredients

Instructions

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