NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

0.5 cup Cooked jasmine rice

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

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 evenly with sea salt, black pepper, garlic powder, and turmeric.

• 2

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

• 3

  Place the cod in the skillet and sear for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 4

  While the fish cooks, toss the asparagus with the remaining olive oil and a pinch of salt and pepper, then sauté in a separate pan over medium heat for 5 minutes until crisp-tender.

• 5

  In a small mixing bowl, combine the warm cooked jasmine rice with the lemon juice, lemon zest, and chopped fresh parsley.

• 6

  Divide the lemon rice between plates, top with the golden cod fillets, and serve with the sautéed asparagus on the side.