Name: Pan seared cod and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz cod fillets, patted dry; 5 oz asparagus, trimmed; 1/4 cup quinoa; 1/2 cup water; 1 1/2 tsp olive oil; 1 tbsp lemon juice; 1/2 tsp dried parsley; 3/4 tsp salt; 1/2 tsp black pepper

Ingredients

9 items

8 oz cod fillets, patted dry
5 oz asparagus, trimmed
¼ cup quinoa
½ cup water
1½ tsp olive oil
1 tbsp lemon juice
½ tsp dried parsley
¾ tsp salt
½ tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, still covered, for 5 minutes. Fluff with a fork and stir in the dried parsley.
Place the asparagus on a half-sheet pan. Drizzle with half the olive oil and season with a pinch of the salt and pepper. Toss to coat and spread in a single layer. Roast for 12 minutes until tender and slightly charred.
While the asparagus roasts, season the cod fillets 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 and flakes easily. Done when flakes easily, 145°F.
Pour the lemon juice over the cod in the skillet and remove from the heat. Plate the cod alongside the roasted asparagus and herbed quinoa.

Nutrition

Ingredients

Instructions

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