NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Ghee

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Lemon juice

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

• 3

  Place the cod in the skillet and sear for 3 to 4 minutes until a golden crust forms, then carefully flip.

• 4

  Add the asparagus spears and minced garlic to the empty spaces in the pan, sautéing them while the fish finishes cooking for another 3 minutes.

• 5

  Drizzle the lemon juice over the fish and vegetables, then sprinkle with freshly chopped parsley.

• 6

  Remove from heat and serve the cod and asparagus over a bed of warm cooked quinoa.