Name: Seared cod with lemon and asparagus
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 oz Atlantic cod fillet, patted dry; 6 oz Yukon Gold potatoes, diced into half-inch cubes; 7 oz asparagus, woody ends trimmed; 2 3/4 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried parsley; 1/4 tsp garlic powder; 1 tbsp lemon juice

Nutrition

Per serving

460 calories

Protein: 47g; 39% of calories
Carbs: 41g; 34% of calories
Fat: 14g; 27% of calories

Ingredients

9 items

Instructions

Prep 20 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the diced potatoes with half the olive oil, the dried parsley, garlic powder, and a pinch of salt. Spread them into a single layer and roast for 10 minutes.
Remove the pan from the oven. Move the potatoes to one side and add the asparagus to the other side. Drizzle the asparagus with half the remaining oil and a pinch of salt. Roast everything together for 15 minutes until the potatoes are golden and the asparagus is tender.
While the vegetables roast, season the cod fillet with salt and pepper. Heat the remaining oil in a 12-inch skillet over medium-high heat. Place the cod in the skillet and cook for 4 minutes. Flip carefully, and cook for 3 to 4 minutes more. Done when opaque in the center and flakes easily, 145°F.
Squeeze the lemon juice over the cod fillet in the pan. Plate the fish alongside the roasted herb potatoes and asparagus.

Nutrition

Ingredients

Instructions

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