NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Ghee

0.25 cup Dry quinoa

1 cup Asparagus spears

0.5 whole Lemon

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the dry quinoa under cold water and combine with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat to low and simmer covered for 15 minutes.

• 2

  While quinoa cooks, pat the cod fillets completely dry with paper towels to ensure a proper sear and season both sides with sea salt and black pepper.

• 3

  Heat the ghee in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 4

  Carefully place the cod fillets in the hot skillet and sear undisturbed for 3 to 4 minutes until a golden-brown crust develops.

• 5

  Flip the fillets and add the minced garlic and trimmed asparagus spears to the pan, sautéing the vegetables alongside the fish for another 3 minutes.

• 6

  Squeeze the fresh lemon juice over the fish and vegetables, then garnish with chopped parsley before serving the cod and asparagus over the bed of fluffy quinoa.