Name: Pan seared cod and roasted asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 9 oz cod fillets, patted dry; 2 cloves garlic, minced; 1 tbsp lemon juice; 7 oz asparagus, trimmed; 6 oz Yukon Gold potato; 2 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

439 calories

Protein: 47g; 41% of calories
Carbs: 42g; 37% of calories
Fat: 11g; 22% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Prick the potato with a fork several times. Place it directly on the oven rack and roast for 40 minutes until tender when pierced with a knife.
On a half-sheet pan, toss the asparagus with half of the olive oil and a pinch of salt and pepper. Spread in a single layer. While the potato roasts, place the pan in the oven and roast for 12 to 15 minutes until tender and slightly charred.
Season the cod with a pinch of salt and pepper. In a 12-inch nonstick skillet, heat the remaining olive oil over medium-high heat. Add the cod and cook for 4 minutes. Flip and cook for 3 minutes more. Done when flakes easily and opaque in the center, 145°F.
Reduce the skillet heat to low. Add the minced garlic and cook for 1 minute until fragrant. Stir in the lemon juice and spoon the pan juices over the fish. Plate the cod with the roasted asparagus and the baked potato.

Nutrition

Ingredients

Instructions

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