NUTRITION

SERVINGS

INGREDIENTS

8 oz Haddock fillet

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Garlic powder

0.25 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 cup Asparagus

0.5 cup Cooked quinoa

PREPARATION

• 1

  Pat the haddock fillets dry with a paper towel to ensure a crisp sear.

• 2

  In a small bowl, combine the garlic powder, paprika, sea salt, and black pepper.

• 3

  Season both sides of the haddock fillets evenly with the spice mixture.

• 4

  Heat the olive oil in a large non-stick skillet over medium-high heat.

• 5

  Place the haddock in the skillet and cook for 3 to 4 minutes on the first side until golden brown.

• 6

  Carefully flip the fish and cook for another 2 to 3 minutes until opaque and easily flaked with a fork.

• 7

  During the last 2 minutes of cooking, add the asparagus to the pan with a splash of water to lightly steam-sauté until tender-crisp.

• 8

  Remove from heat and drizzle the lemon juice and lemon zest over the fish and vegetables.

• 9

  Serve the golden haddock and asparagus over the warm, fluffy quinoa and garnish with fresh chopped parsley.