NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Chopped fresh parsley

PREPARATION

• 1

  Pat the cod fillets dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Carefully place the cod fillets in the pan and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 4

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

• 5

  Gently fluff the pre-cooked quinoa and divide it onto serving plates.

• 6

  Remove the skillet from the heat, drizzle the fresh lemon juice and lemon zest over the cod, and garnish with chopped fresh parsley.

• 7

  Serve the golden cod fillets immediately over the bed of quinoa with the steamed asparagus on the side.