Name: Seared cod with asparagus spears
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, scrubbed; 9 oz cod fillet, patted dry; 6 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

447 calories

Protein: 49g; 42% of calories
Carbs: 42g; 36% of calories
Fat: 11g; 22% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 45 min

Preheat your oven to 425°F. Prick the potato several times with a fork. Place directly on the oven rack and bake for 45 to 50 minutes until tender when pierced with a knife.
While the potato bakes, toss the asparagus on a half-sheet pan with one third of the olive oil and a pinch of salt and pepper. Place the pan in the oven when the potato is nearly finished and roast for 12 minutes until tender and lightly charred. Done when tender and lightly charred.
Season the cod with salt and pepper. While the asparagus roasts, heat the remaining olive oil in a nonstick skillet over medium-high heat. Add the fish and cook for 4 minutes, flip, and cook for 4 minutes more until the fish is opaque and flakes easily. Done when opaque and flakes easily, 145°F.
Slice the baked potato open. Serve the cod and asparagus alongside it, finishing the fish with a squeeze of lemon juice.

Nutrition

Ingredients

Instructions

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