NUTRITION

SERVINGS

INGREDIENTS

7 oz Cod fillet

2 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Olive oil

0.25 cup Greek yogurt

1 tsp Lemon juice

1 tsp Fresh dill

1 cup Asparagus

0.25 cup Cooked quinoa

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Pat the cod fillet dry with a paper towel to ensure the almond coating adheres properly for a crispy crust.

• 3

  In a small bowl, whisk together almond flour, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Brush the fish with half of the olive oil, then press the almond flour mixture firmly onto the top of the fillet.

• 5

  Toss asparagus with the remaining olive oil and a pinch of salt on the baking sheet, then place the fish alongside the vegetables.

• 6

  Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.

• 7

  While the fish bakes, stir together Greek yogurt, lemon juice, and chopped fresh dill in a small ramekin to create the sauce.

• 8

  Serve the crispy fish over the warm quinoa with the roasted asparagus and a dollop of the creamy lemon-dill sauce.