NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Avocado oil

0.5 cup Cooked quinoa

2 cups Asparagus

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground turmeric

1 tbsp 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 a large skillet over medium-high heat with half of the avocado oil.

• 3

  Add the trimmed asparagus to the skillet and sauté for 5-6 minutes until crisp-tender and bright green, then remove from the pan and set aside.

• 4

  Add the remaining avocado oil to the same skillet and place the cod fillets in, searing for 3-4 minutes without moving them until a golden crust forms.

• 5

  Flip the fish carefully, then add the minced garlic and lemon zest to the pan, cooking for another 3 minutes until the fish is opaque and flakes easily.

• 6

  Plate the cod over the warm cooked quinoa and sautéed asparagus, finishing with a drizzle of fresh lemon juice and a sprinkle of chopped parsley.