Name: Pan seared cod with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz cod fillet, patted dry; 7 oz asparagus, trimmed; 5 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 2 3/4 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 1/4 tsp garlic powder

Nutrition

Per serving

432 calories

Protein: 44g; 40% of calories
Carbs: 36g; 32% of calories
Fat: 14g; 29% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On one side of a half-sheet pan, toss the cubed potatoes with one-third of the olive oil, half the garlic powder, and a pinch of salt and pepper. Roast for 10 minutes.
On the other side of the pan, toss the asparagus with another third of the olive oil, the remaining garlic powder, the lemon juice, and a pinch of salt and pepper. Spread in a single layer and roast with the potatoes for 15 minutes until the potatoes are golden and the asparagus is tender.
While the vegetables roast, season the cod on both sides with the remaining salt and pepper.
Heat the remaining olive oil in a 12-inch 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. Done when opaque in the center and flakes easily, 145°F.
Plate the seared cod alongside the roasted lemon asparagus and golden potatoes.

Nutrition

Ingredients

Instructions

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