NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 clove garlic

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

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

• 4

  Add the trimmed asparagus spears and minced garlic to the pan around the fish fillets.

• 5

  Cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily with a fork, and the asparagus is tender-crisp.

• 6

  Drizzle the lemon juice and sprinkle the lemon zest over the fish and vegetables, tossing the asparagus slightly to coat.

• 7

  Plate the cod and asparagus over the warm cooked quinoa and garnish with freshly chopped parsley before serving.