NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Pat the cod fillets dry with a paper towel and season both sides evenly with sea salt, black pepper, and ground turmeric.

• 2

  Heat half of the olive oil in a non-stick skillet over medium-high heat until shimmering.

• 3

  Place the cod in the hot pan and sear for 3-4 minutes until a golden crust forms, then carefully flip and cook for another 2-3 minutes until opaque throughout.

• 4

  While the fish cooks, mince the garlic and sauté the asparagus in the remaining oil over medium heat until bright green and crisp-tender.

• 5

  Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

• 6

  Plate the quinoa and top with the sautéed asparagus and golden cod fillets.

• 7

  Squeeze the fresh lemon juice over the fish and garnish with finely chopped parsley before serving.