Name: Pan seared cod with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz Atlantic cod fillet, patted dry; 5 oz red baby potatoes, halved; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

386 calories

Protein: 40g; 40% of calories
Carbs: 36g; 35% of calories
Fat: 11g; 24% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Roast for 15 minutes. Add the asparagus to the pan with the remaining oil, salt, and pepper. Roast for 10 minutes more until the potatoes are tender and the asparagus is charred.
While the vegetables finish roasting, season the cod with the remaining salt and pepper. Heat a 12-inch nonstick skillet over medium-high heat with the remaining oil. Add the cod and cook for 3 to 4 minutes. Flip the fillet, add the garlic and lemon juice to the pan, and cook for 3 minutes more. Done when the fish is opaque and flakes easily, 145°F.
Place the roasted potatoes and asparagus on the plate. Top with the seared cod and pour any remaining lemon-garlic pan juices over the fish.

Nutrition

Ingredients

Instructions

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