NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp ghee

0.5 cup cooked quinoa

1.5 cup asparagus spears

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Heat the ghee in a large non-toxic skillet over medium-high heat until it is shimmering and hot.

• 3

  Carefully place the cod in the skillet and sear undisturbed for 3-4 minutes until a deep golden crust forms, then gently flip the fillets.

• 4

  Add the trimmed asparagus spears and minced garlic to the pan around the fish, sautéing the garlic for 30 seconds until fragrant.

• 5

  Squeeze the fresh lemon juice over the fish and vegetables, then immediately cover the pan with a lid for 2-3 minutes until the fish is opaque and the asparagus is tender-crisp.

• 6

  Serve the golden cod and asparagus over a bed of warm cooked quinoa, drizzling any remaining zesty pan juices over the top.