Atlantic Cod with White Asparagus
Going into summer, I like cooking some lighter and healthier options (hello, bathing suit weather, do you blame me?!). Well, this recent delish one I simply had to share with you! Enjoy!
ASPARAGUS. lay your asparagus flat against the bottom of your frying pan.
Fill the pan with water that comes up to half of the width of the asparagus.
Sprinkle your sea salt liberally over your asparagus.
Put the lid on making sure to tilt it slightly to let a little air out.
Turn your heat to high and let cook till the water evaporates—about 7 minutes.
Once ready, cut each spear in half and line them width wise next to each other.
COD. Preheat your oven to 350°.
Coat your oven safe frying pan with olive oil.
Pat down your cod with paper towel to make sure it's completely dry.
Season your cod with salt and pepper.
Once it's hot, put your pieces of cod top side down onto it allowing it to sear.
To test if your oil is hot, step back and carefully flick a tiny amount of water onto it. If it sizzles and pops hot oil up (hence cautiously), it's ready.
Sear for 2 minutes on each side.
Then, put your frying pan in the oven for 4 minutes—or till your fish reaches 145°.
Use your spatula to transfer your fish from the pan and onto your bed of asparagus.
FINAL TOUCHES. lay a slice of your Meyer lemon on top of your cod.
Sprinkle your parsley evenly over your entire dish.
Use your round cookie cutter to cut your fried egg into a smaller perfect circle.
Place your egg on top.