Name: Pan seared cod with asparagus
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving
Ingredients: 9 oz Atlantic cod fillet, patted dry; 6 oz red potato; 7 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1/2 tsp dried parsley; 1/2 tsp dried tarragon; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Ingredients

9 items

9 oz Atlantic cod fillet, patted dry
6 oz red potato
7 oz asparagus, trimmed
2 tsp extra virgin olive oil
½ tsp dried parsley
½ tsp dried tarragon
¾ tsp salt
½ tsp black pepper
1 tsp lemon juice

Instructions

Prep 10 min · Cook 45 min

Preheat the oven to 400°F. Prick the potato with a fork several times. Place the potato directly on the middle oven rack and bake for 45 to 50 minutes until tender when pierced with a knife.
On a half-sheet pan, toss the asparagus with half the olive oil, a pinch of the salt, and a pinch of the black pepper. While the potato finishes roasting, place the pan in the oven and roast for 12 to 15 minutes until tender and slightly charred. Done when tender and slightly charred.
Season the cod on both sides with the dried parsley, dried tarragon, and the remaining salt and pepper. In a 12-inch nonstick skillet, heat the remaining oil over medium-high heat. Add the cod and cook for 4 minutes.
Carefully flip the fillet and cook for 4 minutes more until the fish is opaque in the center and flakes easily with a fork. Done when opaque in the center and flakes easily, 145°F.
Place the roasted asparagus and the baked potato on the plate. Serve the cod alongside and finish the fish with the lemon juice.

Nutrition

Ingredients

Instructions

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