NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

0.5 cup cooked basmati rice

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp turmeric

PREPARATION

• 1

  Pat the cod fillet dry with paper towels and season both sides evenly with the sea salt, black pepper, and turmeric.

• 2

  Heat 0.5 tablespoons of olive oil in a non-stick skillet over medium-high heat.

• 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, steam the asparagus spears until they are bright green and crisp-tender, then set aside.

• 5

  In a small bowl, toss the warm cooked rice with the remaining 0.5 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, and chopped parsley.

• 6

  Plate the lemon-herb rice as a base, top with the golden cod fillet, and serve with the steamed asparagus on the side.