Pan-Seared Cod with Asparagus & New Potatoes Recipe with Truvia® Sweetener

Ingredients

• 225g new potatoes (we used red ones for added colour)

• 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 Truvía® calorie-free sweetener

• 1 Tbsp Dijon mustard

• 1 Tbsp olive oil

• 2 Tbsp shallots (chopped very finely)

• 1 bunch tarragon, leaves removed & coarsely chopped

Directions

• 1.  

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

• 2.  

  While waiting for the water to boil, wash the potatoes and the asparagus. Snap off the 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.  

  Use a heavy non-stick frying pan and set to medium-high heat.

• 8.  

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

• 9.  

  Drizzle 1 Tbsp olive oil in the pan and swirl to coat. Gently place both cod fillets in the pan 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 fish is cooked through thoroughly.

• 10.  

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

• 11.  

  Enjoy this delicious meal.