Pan-Seared Cod Recipe

Ingredients

• 8oz baby red potatoes

• 1 bunch asparagus

• 2 cod fillets, 3oz each

• 1 Tbsp olive oil

• 1⁄2 tsp salt

• 1⁄4 tsp black pepper

Vinaigrette

• 3 Tbsp lemon juice

• 1 tsp Truvia Original Calorie-Free Sweetener Spoonable Jar***

• 1 Tbsp Dijon mustard

• 1 Tbsp olive oil

• 2 Tbsp minced shallots

• 1 bunch tarragon, leaves removed & coarsely chopped

Directions

• 1.  

  Bring a large heavy pot of water to a boil over high heat.

• 2.  

  While waiting for water to boil, wash potatoes and asparagus. Snap off woody ends of asparagus and discard. Then cut asparagus in half and set aside. Cut potatoes in ½ inch circles and set aside. Fill a small bowl with water and ice and set aside.

• 3.  

  When water is boiling, add asparagus and blanch for 2 minutes. Remove from boiling water using a strainer or tongs and place directly in ice bath to stop cooking.

• 4.  

  Add potatoes to boiling water for 10 minutes.

• 5.  

  Meanwhile, whisk together vinaigrette ingredients in a medium-sized bowl.

• 6.  

  Toss cooked potatoes and asparagus with vinaigrette. Set aside until ready to plate.

• 7.  

  Place a heavy non-stick skillet on burner set to medium-high heat.

• 8.  

  Pat cod dry with paper towels and sprinkle with salt and pepper.

• 9.  

  Drizzle 1 Tbsp olive oil in hot skillet and swirl to coat. Gently place both cod fillets in skillet and sauté for 3 minutes without moving so a crust can develop. Carefully flip both fillets and sauté an additional 3-4 minutes. Check the internal temperature so that the fish is cooked to a minimum internal temperature of 145ºF.

• 10.  

  Split the potato/asparagus mixture between 2 plates. Top each plate with a cod fillet. Serve immediately.