NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 cup Quinoa

1 cup Asparagus

1 tbsp Avocado oil

1 tsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

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 paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Prepare the quinoa according to package instructions so it is warm and fluffy for serving.

• 3

  Steam or lightly sauté the asparagus in a separate pan with a splash of water until it is crisp-tender and vibrant green.

• 4

  Heat the avocado oil in a large stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 5

  Carefully place the cod in the hot skillet and sear for 3 to 4 minutes without moving it, until a golden-brown crust forms.

• 6

  Gently flip the fish and cook for an additional 2 to 3 minutes until the flesh is opaque and flakes easily with a fork.

• 7

  Remove the fish from the pan and set aside; reduce the heat to medium and add the ghee, minced garlic, and lemon zest to the skillet.

• 8

  Stir the aromatics for 30 seconds until fragrant, then whisk in the lemon juice and chopped fresh parsley to finish the sauce.

• 9

  Plate the cod over the warm quinoa with the asparagus on the side, then spoon the zesty lemon sauce generously over the fish.