NUTRITION

SERVINGS

INGREDIENTS

9 oz cod fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Pat the cod fillets dry with a paper towel and season both sides with sea salt, black pepper, and ground turmeric.

• 2

  Heat 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 3

  Add the asparagus to the skillet and sauté for 5-7 minutes until tender-crisp and slightly charred; remove and set aside.

• 4

  In the same skillet, add the remaining 0.5 tbsp of olive oil and place the cod fillets in the pan.

• 5

  Sear the cod for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 6

  During the last minute of cooking, add the minced garlic and lemon zest to the pan, stirring carefully to avoid burning.

• 7

  Serve the cod and asparagus over the warm quinoa, drizzled with fresh lemon juice and garnished with chopped parsley.