NUTRITION

SERVINGS

INGREDIENTS

9 oz cod fillets

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

1 whole garlic clove

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the cod fillets dry with a paper towel and season both sides with sea salt, black pepper, and dried oregano.

• 2

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

• 3

  Add the asparagus and cherry tomatoes to the skillet, sautéing for 4-5 minutes until the asparagus is tender-crisp and tomatoes begin to blister.

• 4

  Remove the vegetables from the pan and set aside on a plate with the cooked quinoa.

• 5

  Add the remaining olive oil to the same skillet and place the cod fillets in the pan.

• 6

  Sear the cod for 3-4 minutes per side until the exterior is golden brown and the fish flakes easily with a fork.

• 7

  In a small bowl, whisk together the lemon juice, lemon zest, and minced garlic.

• 8

  During the last minute of cooking, pour the lemon mixture over the fish to glaze.

• 9

  Serve the cod immediately over the quinoa and vegetables, drizzling any remaining pan juices over the top.