Name: Seared cod with asparagus and potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz wild caught cod fillet, patted dry; 6 oz Yukon Gold potatoes, diced into half-inch cubes; 5 oz asparagus, trimmed; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried parsley; 2 tsp lemon juice

Nutrition

Per serving

469 calories

Protein: 47g; 39% of calories
Carbs: 38g; 31% of calories
Fat: 16g; 30% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced 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 potatoes. Drizzle with half of the remaining olive oil and a pinch of salt. Roast for 10 minutes more until the potatoes are golden and asparagus is tender.
While vegetables roast, season the cod fillet with the dried parsley and the remaining salt and pepper.
Heat the remaining olive oil in a nonstick skillet over medium-high heat. Add the cod and cook for 4 minutes. Flip carefully, and cook for 3 minutes more until the fish is opaque and flakes easily. Done when flakes easily and is opaque in the center, 145°F.
Transfer the roasted potatoes and asparagus to a plate. Place the cod alongside and drizzle the lemon juice over the fish.

Nutrition

Ingredients

Instructions

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