Name: Seared cod with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 11 oz Atlantic cod fillet, patted dry; 1/4 cup quinoa; 2/3 cup water; 7 oz asparagus, trimmed; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

505 calories

Protein: 60g; 46% of calories
Carbs: 43g; 33% of calories
Fat: 12g; 21% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small saucepan, combine the quinoa and water with a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork.
On a half-sheet pan, toss the asparagus with half the olive oil and a pinch each of the salt and pepper. Roast for 12 to 15 minutes until tender and slightly charred. Done when tender and slightly charred.
While the asparagus roasts, season the cod with the remaining salt and pepper. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Place the cod in the pan and cook for 4 minutes. Flip carefully and cook for 3 to 4 minutes more until the fish flakes easily. Done when opaque and flakes easily, 145°F.
Drizzle the roasted asparagus with the lemon juice. Serve the seared cod fillet alongside the asparagus and the fluffed quinoa.

Nutrition

Ingredients

Instructions

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