NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

0.5 tbsp ghee

1.5 cups asparagus

0.5 cup cooked quinoa

0.5 whole lemon

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat a large stainless steel or cast iron skillet over medium-high heat and add the ghee.

• 3

  Once the ghee is shimmering, add the asparagus spears to one side of the pan and sauté for 3-4 minutes until vibrant green and slightly charred.

• 4

  Place the cod fillets in the other side of the pan and sear undisturbed for 3 to 4 minutes until a golden-brown crust forms.

• 5

  Carefully flip the fish and add the minced garlic and a squeeze of fresh lemon juice directly into the pan juices.

• 6

  Baste the fish with the lemon-garlic ghee for another 2-3 minutes until the cod is opaque and flakes easily.

• 7

  Remove from heat and stir the chopped fresh parsley into the pan.

• 8

  Serve the golden cod and asparagus over a bed of warm, fluffy quinoa, drizzling any remaining pan sauce over the top.