Pan Seared Cusk With Asparagus

Ingredients

• 300 g Cusk fillet
• 200 g Asparagus spears
• 30 g Lemon juice
• 20 g Olive oil

Steps

1. Season the cusk fillet lightly.
2. Sauté the asparagus in the olive oil over medium heat.
3. Sear the fish in a pan to 63 °C (63 °C (145 °F)).
4. Drizzle the lemon juice over the cooked fish.
5. Serve the fish alongside the prepared green vegetable.

Per serving

243 kcal · protein 30.8 g · carbs 5.5 g · fat 11.2 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: fish

Labels: pescatarian, gluten-free, dairy-free, egg-free, nut-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.