Name: Pan seared cod and asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillets, patted dry; 6 oz Yukon Gold potatoes, chopped into 1/2-inch pieces; 5 oz asparagus, trimmed; 1 tbsp olive oil; 1 tbsp lemon juice; 1/2 tsp dried parsley; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

449 calories

Protein: 42g; 36% of calories
Carbs: 38g; 33% of calories
Fat: 16g; 31% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a large oven-proof skillet, toss the potatoes with half the olive oil, half the salt, half the pepper, and all the garlic powder. Roast for 15 minutes.
Add the asparagus to the skillet with the potatoes, tossing with half the remaining oil and a pinch of salt. Return to the oven and roast for 10 minutes until the potatoes are tender and asparagus is charred.
While vegetables roast, season the cod with the remaining salt, pepper, and dried parsley. Heat a separate non-stick skillet over medium-high heat with the remaining oil. Sear the cod for 3 to 4 minutes, flip, and cook for 3 minutes more until the fish is opaque and flakes easily. Done when flakes easily, 145°F.
Remove the vegetables from the oven. Drizzle the lemon juice over the cod fillets.

Nutrition

Ingredients

Instructions

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