Name: Pan seared cod with roasted asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz Atlantic cod fillet, patted dry; 9 oz Yukon Gold potatoes, cut into half-inch cubes; 5 oz asparagus, trimmed; 1 tbsp olive oil; 1/2 tsp dried parsley; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon juice

Nutrition

Per serving

481 calories

Protein: 39g; 31% of calories
Carbs: 50g; 40% of calories
Fat: 16g; 29% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

Preheat your oven to 400°F. On a half-sheet pan, toss the cubed potatoes with half the olive oil and a pinch of salt and pepper. Roast for 10 minutes.
Move the potatoes to one side of the pan and add the asparagus. Toss the asparagus with the remaining oil and another pinch of salt and pepper. Roast for 12 minutes until the potatoes are golden and the asparagus is tender. Done when potatoes are golden and tender.
While the vegetables roast, season the cod fillet on both sides with the dried parsley, garlic powder, and the remaining salt and pepper.
Heat a 12-inch nonstick skillet over medium-high heat. Place the cod in the pan and cook for 3 to 4 minutes. Carefully flip the fillet and cook for 3 to 4 minutes more until the fish is opaque and flakes easily with a fork. Drizzle with lemon juice before removing from heat. Done when opaque and flakes easily, 145°F.
Place the seared cod on a plate alongside the roasted potatoes and asparagus.

Nutrition

Ingredients

Instructions

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