NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Cod Fillet

1/2 cup Cooked Quinoa

2 cups Fresh Kale, chopped

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

PREPARATION

• 1

  Pat the cod fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat with half of the olive oil.

• 3

  Place the cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 4

  Remove the cod from the pan and set it aside on a warm plate.

• 5

  In the same skillet, add the remaining olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.

• 6

  Add the chopped kale and a tablespoon of water to the pan, tossing frequently until the kale is wilted and bright green.

• 7

  Stir the cooked quinoa into the kale mixture and cook for 1 minute to ensure everything is heated through.

• 8

  Transfer the kale and quinoa to a plate, top with the seared cod fillet, and drizzle with fresh lemon juice before serving.