Name: Seared cod with lemon asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz Atlantic cod fillet, patted dry; 1/4 cup quinoa; 1/2 cup water; 5 oz asparagus, trimmed; 1 1/2 tsp lemon juice; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp dried parsley; 1 tsp dried thyme

Nutrition

Per serving

367 calories

Protein: 36g; 38% of calories
Carbs: 38g; 41% of calories
Fat: 9g; 21% of calories

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork.
Place the asparagus on a half-sheet pan. Drizzle with half the olive oil and season with a pinch of the salt and pepper. Roast for 10 to 12 minutes until tender. Toss with the lemon juice immediately after removing from the oven.
While the asparagus roasts, season the cod fillet on both sides with the remaining salt, black pepper, dried parsley, and dried thyme.
Heat the remaining olive oil in a nonstick skillet over medium-high heat. Add the cod and cook for 4 minutes. Flip carefully and cook for 3 to 4 minutes more until the fish is opaque in the center. Done when flakes easily, 145°F.

Nutrition

Ingredients

Instructions

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