Name: Pan seared cod with asparagus
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/4 cup wild rice; 3/4 cup water; 1 tsp salt; 8 oz asparagus, trimmed; 1 tbsp olive oil; 1/2 tsp black pepper; 10 oz cod fillets, patted dry; 1 tbsp lemon juice

Nutrition

Per serving

562 calories

Protein: 55g; 38% of calories
Carbs: 47g; 33% of calories
Fat: 19g; 29% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. In a small pot, combine the wild rice, water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40 to 45 minutes until the rice is tender.
On a half-sheet pan, toss the asparagus with half the olive oil, half the remaining salt, and half the black pepper. Spread in a single layer and roast for 12 to 15 minutes until tender and slightly charred.
Season the cod fillets with the remaining salt and pepper. Heat the rest of the oil in a 12-inch nonstick skillet over medium-high heat. Cook the cod for 4 minutes, flip, and cook for 3 to 4 minutes more until the fish is opaque and flakes easily. Done when flakes easily, 145°F.
Remove the rice from the heat and let it rest, covered, for 5 minutes. Fluff with a fork and drizzle the cod with lemon juice before plating.

Nutrition

Ingredients

Instructions

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