Bart's Recipes
Pat the cod fillet dry with paper towel and season both sides with pepper and salt. Rub the green asparagus with a tiny bit of the olive oil so they won't stick to the pan later.
Heat a grill pan over the heat and let it get very hot. Grill the asparagus for about six to eight minutes on all sides until they're tender-crisp and have distinct grill marks. Meanwhile, heat half a tablespoon of olive oil in a separate pan and sauté the cauliflower rice while stirring in four to five minutes until cooked. Season the cauliflower rice with a bit extra pepper and salt and keep everything warm.
Use a second pan for the fish and heat the remaining olive oil over medium-high heat. Place the cod in the pan and fry the fillet for about three minutes per side until golden brown, with the inside just cooked through.
Scoop the warm cauliflower rice onto a plate and place the fried cod fillet on top. Arrange the grilled green asparagus alongside. Squeeze the lemon wedge over the fish and serve the dish immediately.
