Name: Pan seared cod with asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 9 oz Atlantic cod fillet, patted dry; 6 oz Yukon gold potatoes, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried parsley; 2 tsp lemon juice; 1/4 tsp garlic powder

Nutrition

Per serving

408 calories

Protein: 46g; 43% of calories
Carbs: 35g; 33% of calories
Fat: 11g; 24% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes and trimmed asparagus with half the olive oil, half the salt, the black pepper, and the dried parsley. Spread them in a single layer, keeping the potatoes on one side. Roast for 20 minutes until the potatoes are tender and golden.
While the vegetables roast, season the cod fillet on both sides with the remaining salt and the garlic powder.
While the vegetables finish roasting, heat a 12-inch nonstick skillet over medium-high heat with the remaining oil. Once the oil is shimmering, add the cod. Cook for 4 minutes, flip carefully, and cook for 3 to 4 minutes more until the fish is opaque and firm. Done when flakes easily, 145°F.
Remove the vegetables from the oven and drizzle the lemon juice over the asparagus. Serve the cod alongside the herb potatoes and roasted asparagus.

Nutrition

Ingredients

Instructions

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