NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Ghee

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and toss the asparagus spears with 1 tsp olive oil and a pinch of sea salt and pepper on a baking sheet.

• 2

  Roast the asparagus for 10-12 minutes until tender-crisp and slightly charred.

• 3

  Pat the cod fillets completely dry with a paper towel and season both sides with 0.25 tsp sea salt and 0.25 tsp black pepper.

• 4

  Heat the ghee in a large stainless steel or cast iron skillet over medium-high heat until it is shimmering.

• 5

  Carefully place the cod in the skillet and sear for 3-4 minutes without moving it, until a deep golden crust has formed.

• 6

  Flip the fish gently and add the minced garlic, lemon juice, and lemon zest to the pan.

• 7

  Tilt the pan slightly and use a spoon to continuously baste the cod with the bubbling lemon-garlic ghee for another 2-3 minutes.

• 8

  Place the warm cooked quinoa on a plate, top with the roasted asparagus, and nestle the golden cod fillet on top.

• 9

  Drizzle any remaining pan sauce over the fish and garnish with freshly chopped parsley.