Name: Pan seared cod with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz Atlantic cod fillet, patted dry; 1/4 cup jasmine rice; 1/2 cup water; 5 oz asparagus, trimmed; 2 cloves garlic, minced; 1 1/4 tsp extra virgin olive oil; 2 tsp lemon juice; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

434 calories

Protein: 41g; 37% of calories
Carbs: 51g; 46% of calories
Fat: 8g; 16% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat on the stove, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest covered for 5 minutes.
While the rice cooks, heat half the olive oil in a skillet over medium-high heat. Add the asparagus and a pinch of salt, then cook for 5 to 6 minutes until tender-crisp and browned in spots. Add the garlic and cook for 1 minute until fragrant. Stir in the lemon juice and transfer to a plate.
Season the cod with the remaining salt and black pepper. Wipe out the skillet and heat the remaining oil 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 flakes easily. Done when opaque and flakes easily, 145°F.
Fluff the rice with a fork. Plate the jasmine rice alongside the asparagus and the seared cod fillet.

Nutrition

Ingredients

Instructions

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