Name: Pan seared cod with roasted vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz Atlantic cod fillet, patted dry; 10 oz butternut squash, peeled and cubed; 3.5 oz asparagus, trimmed; 3/4 red bell pepper, sliced into strips; 2 3/4 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

454 calories

Protein: 43g; 36% of calories
Carbs: 42g; 36% of calories
Fat: 14g; 28% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the squash, asparagus, and bell peppers with most of the olive oil, half the salt, and half the pepper. Spread in a single layer and roast for 20 to 25 minutes until the squash is tender and edges are browned.
While the vegetables roast, season the cod with the remaining salt and pepper. Heat a 12-inch nonstick skillet over medium-high heat with the remaining oil. Add the fish and cook for 4 minutes, flip, and cook for 3 to 4 minutes more. Done when opaque and flakes easily, 145°F.
Drizzle the lemon juice over the cod and serve beside the roasted vegetables.

Nutrition

Ingredients

Instructions

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