Name: Seared cod with roasted root vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Atlantic cod fillet, patted dry; 2 1/2 medium carrots, peeled and cut into 1-inch pieces; 3.5 oz parsnips, peeled and cut into 1-inch pieces; 5 oz green beans, trimmed; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1 cup water

Nutrition

Per serving

465 calories

Protein: 48g; 40% of calories
Carbs: 45g; 38% of calories
Fat: 12g; 22% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the carrots and parsnips with two-thirds of the olive oil, half the salt, and half the black pepper. Spread them in a single layer and roast for 25 to 30 minutes until tender and browned.
While the root vegetables roast, bring the water to a boil in a small pot. Place the green beans in a steamer basket over the boiling water, cover, and steam for 5 to 7 minutes until tender-脆. Season with a pinch of the remaining salt.
Season the cod with the remaining salt and pepper. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Add the cod and cook for 3 to 4 minutes. Flip carefully and cook for 3 to 4 minutes more until the fish is opaque and flakes easily. Finish with a squeeze of lemon juice. Done when flakes easily and is opaque in the center, 145°F.

Nutrition

Ingredients

Instructions

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