NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

  Pat the cod fillets dry with a paper towel to ensure a perfect golden sear.

• 2

  In a small bowl, whisk together the sea salt, black pepper, garlic powder, and smoked paprika.

• 3

  Season both sides of the cod fillets evenly with the spice blend, pressing gently so it adheres.

• 4

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

• 5

  Carefully place the cod in the skillet and sear for 3-4 minutes until a deep golden crust forms.

• 6

  Flip the fillets gently and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 7

  While the fish cooks, steam the asparagus spears for 4-5 minutes until they reach a vibrant green, crisp-tender texture.

• 8

  Remove the skillet from the heat, drizzle the fresh lemon juice over the fish, and sprinkle with the lemon zest.

• 9

  Serve the golden cod immediately over the warm cooked quinoa with the steamed asparagus on the side.