Pan-Seared Cod with Lemon Herb Sauce

Name: Pan-Seared Cod with Lemon Herb Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 ounce cod fillet (about 2 fillets, 1-inch thick); 0.75 teaspoon kosher salt; 0.375 teaspoon black pepper (freshly ground); 1.5 tablespoon olive oil; 2 tablespoon butter; 1 clove garlic (minced); 2 tablespoon fresh lemon juice; 1 tablespoon fresh parsley (chopped); 1 pound red potatoes (cut into 1-inch pieces); 6 ounce fresh asparagus (trimmed)

Flaky pan-seared cod fillets topped with a bright lemon-herb butter sauce, served alongside crispy roasted potatoes and tender asparagus.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 2
Cuisine: American
Difficulty: Easy
Cost: $6.86/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
Kosher
Halal

Ingredients

12 ounce cod fillet (about 2 fillets, 1-inch thick)
0.75 teaspoon kosher salt
0.375 teaspoon black pepper (freshly ground)
1.5 tablespoon olive oil
2 tablespoon butter
1 clove garlic (minced)
2 tablespoon fresh lemon juice
1 tablespoon fresh parsley (chopped)
1 pound red potatoes (cut into 1-inch pieces)
6 ounce fresh asparagus (trimmed)

Instructions

Preheat oven to 400 degrees Fahrenheit. Toss 1 pound small red potatoes with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper on a baking sheet. Roast for 15 minutes.
Add 6 ounces fresh asparagus to the baking sheet with the potatoes and continue roasting for another 10-12 minutes, or until potatoes are tender and asparagus is crisp-tender.
While vegetables roast, pat the 12 ounces cod fillets dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering.
Carefully place the cod fillets skin-side down (if applicable) in the hot skillet. Sear for 3-4 minutes until golden brown and a crust forms.
Flip the fillets and add 2 tablespoons butter and 1 clove minced garlic to the skillet. Cook for another 3-5 minutes, basting the fish with the melting butter, until the cod is opaque and cooked through.
Remove the skillet from the heat. Stir in 2 tablespoons fresh lemon juice and 1 tablespoon fresh parsley.
Serve the pan-seared cod immediately, drizzled with the lemon-herb sauce, alongside the roasted potatoes and asparagus.

Notes

For extra flavor, you can add a pinch of dried dill or thyme to the lemon-herb sauce.

Nutrition (per serving)

Calories: 620
Protein: 40.8 g
Carbohydrates: 54.1 g
Fat: 29.5 g
Fiber: 7.8 g
Sodium: 760 mg
Saturated Fat: 9.2 g
Sugar: 5.1 g
Cholesterol: 105 mg