Name: Pan seared cod with rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp salt; 5 oz asparagus, trimmed; 1 tsp extra virgin olive oil; 3 oz Atlantic cod fillet, patted dry; 1/4 tsp black pepper; 1/4 tsp dried parsley; 3/4 tsp lemon juice

Nutrition

Per serving

310 calories

Protein: 19g; 25% of calories
Carbs: 44g; 57% of calories
Fat: 6g; 18% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, combine the jasmine rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil and a pinch of salt. Spread in a single layer and roast for 12 minutes until tender.
Season the cod with the remaining salt, black pepper, and dried parsley. 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 to 4 minutes more until opaque and the fish flakes easily. Done when flakes easily, 145°F.
Fluff the rice with a fork and plate alongside the roasted asparagus. Place the cod on top and drizzle with lemon juice.

Nutrition

Ingredients

Instructions

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