NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1.5 tbsp ghee

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh parsley

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cherry tomatoes

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Heat a large non-stick skillet over medium-high heat and add 0.5 tbsp of ghee.

• 3

  Add the asparagus spears and cherry tomatoes to the skillet, sautéing for 5-6 minutes until the asparagus is tender-crisp and tomatoes begin to blister.

• 4

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

• 5

  In the same skillet, add the remaining 1 tbsp of ghee. Once shimmering, carefully place the cod fillets in the pan.

• 6

  Sear the cod for 3-4 minutes on the first side without moving it, until a deep golden-brown crust forms.

• 7

  Carefully flip the fish and cook for another 2-3 minutes until the flesh is opaque and flakes easily.

• 8

  Reduce the heat to low, then stir in the lemon juice, lemon zest, and fresh parsley, spooning the melting herb butter over the fish for 1 minute.

• 9

  Serve the golden cod immediately over a bed of warm quinoa with the sautéed vegetables on the side.