NUTRITION

SERVINGS

INGREDIENTS

6 oz Cod Fillet

1/2 cup Cooked Lentils

2 cups Broccoli florets

1 tbsp Miso Paste

1 tbsp Coconut Aminos

2 tsp Avocado Oil

1 tsp Honey

1 tsp grated Fresh Ginger

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with 1 teaspoon of avocado oil and a pinch of sea salt, then spread them on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.

• 3

  In a small bowl, whisk together the miso paste, coconut aminos, honey, and grated ginger until smooth to create the glaze.

• 4

  Pat the cod fillet dry with a paper towel and brush both sides generously with about half of the miso glaze.

• 5

  Heat the remaining 1 teaspoon of avocado oil in a grill pan or non-stick skillet over medium-high heat.

• 6

  Place the cod in the pan and grill for 3-4 minutes per side, or until the fish flakes easily with a fork, brushing with the remaining glaze during the last minute of cooking.

• 7

  While the fish cooks, gently warm the pre-cooked lentils in a small saucepan or microwave.

• 8

  Plate the warm lentils, top with the grilled miso cod, and serve the roasted broccoli on the side.