NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1.5 cup Asparagus spears

1.5 tbsp Olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with 1 tablespoon of olive oil and half of the sea salt and black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 to 15 minutes until they reach a crisp-tender texture.

• 4

  While the vegetables roast, pat the cod fillets completely dry with a paper towel and season both sides with garlic powder, smoked paprika, and the remaining salt and pepper.

• 5

  Heat the ghee and the remaining half tablespoon of olive oil in a large cast-iron skillet over medium-high heat.

• 6

  Carefully place the cod in the hot skillet and sear for 3 to 4 minutes per side until the fish is golden brown and flakes easily with a fork.

• 7

  Remove the skillet from the heat and drizzle the fresh lemon juice and lemon zest over the fish before serving immediately with the roasted asparagus.