Pan-Fried Cod Fillets with Asparagus and Cherry Tomatoes

Directions

For the Cod Fillets:

1. In a bowl, combine minced garlic, olive oil, dried thyme, salt, pepper, and lemon juice to create the cod fillet marinade.

2. Place the cod fillets in a shallow dish and pour the marinade over them. Flip the fillets to ensure they are well coated. Cover and refrigerate for 15-30 minutes.

3. Heat a large skillet over medium-high heat. Add a bit of olive oil to coat the bottom of the pan.

4. Remove the cod fillets from the marinade and place them in the skillet.

5. Cook for about 4-5 minutes on each side or until the cod is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
   

   For the Asparagus and Cherry Tomatoes:

6. In a separate pan, heat olive oil over medium-high heat. Add the trimmed asparagus and cherry tomatoes.

7. Sauté for about 4-5 minutes, or until the asparagus is tender-crisp and the cherry tomatoes start to blister and burst.

8. Season the asparagus and cherry tomatoes with salt, pepper, and lemon zest. Toss to combine.

9. Transfer the cooked cod fillets to serving plates.

10. Arrange the sautéed asparagus and cherry tomatoes on the plates alongside the cod.

Note

Pan-Fried Cod Fillets with Asparagus and Cherry Tomatoes

Be cautious not to overcook the cod fillets, as they can become dry. They should be flaky and opaque when done.

Nutrition

Serving Size: 2 tacos

Calories per serving: 250

Protein: 28g

Carbohydrates: 7g

Dietary Fiber: 2g

Sugars: 3g

Fat: 12g

Saturated Fat: 2g

Cholesterol: 55mg

Sodium: 300mg

Amount/Serving (% Daily Value)

Daily Value Percentage: Values are based on a 2,000-calorie diet

Protein: 56%

Carbohydrates: 10%

Dietary Fiber: 8%

Fat: 18%

Saturated Fat: 10%

Cholesterol: 18%

Sodium: 13%