Name: Seared cod with lemon herbs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz wild caught cod fillet, patted dry; 7 oz asparagus, trimmed; 5 oz Yukon Gold potato, cut into 1/2-inch pieces; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/2 cup fresh dill, chopped

Nutrition

Per serving

351 calories

Protein: 33g; 36% of calories
Carbs: 34g; 37% of calories
Fat: 11g; 27% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato and asparagus with half the olive oil and a pinch of salt. Roast for 15 to 20 minutes until the potatoes are tender and the asparagus is browned at the tips.
While the vegetables roast, season the cod fillet on both sides with the remaining salt and black pepper.
Heat a 12-inch nonstick skillet over medium-high heat with the rest of the olive oil. Add the cod and cook for 4 minutes. Flip and cook for 3 to 4 minutes more until the fish is opaque and flakes easily. Done when opaque and flakes easily, 145°F.
Remove the skillet from the heat. Squeeze the lemon juice over the fish and top with fresh parsley and dill. Serve the cod alongside the roasted asparagus and potatoes.

Nutrition

Ingredients

Instructions

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