NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

0.25 cup Dry quinoa

1 cup Asparagus spears

1 tbsp Ghee

0.5 whole Lemon

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Rinse the dry quinoa under cold water and place in a small pot with 0.5 cup water; bring to a boil, then cover and simmer for 15 minutes until liquid is absorbed.

• 2

  Pat the cod fillets very dry with a paper towel and season both sides evenly with sea salt, black pepper, garlic powder, and ground turmeric.

• 3

  Melt the ghee in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Place the cod in the skillet and sear for 3 to 4 minutes without moving it until a golden crust forms, then flip and cook for another 3 minutes until opaque.

• 5

  While the fish cooks, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

• 6

  Fluff the cooked quinoa with a fork and plate it alongside the steamed asparagus and the seared cod.

• 7

  Squeeze the fresh lemon juice over the fish and garnish with finely chopped parsley before serving.