NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus

1 tbsp Avocado oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Pat the cod fillets dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

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

• 3

  Place the cod in the skillet and sear for 3-4 minutes without moving it to allow a golden-brown crust to form.

• 4

  Carefully flip the fish and add the minced garlic to the pan, sautéing for 60 seconds until fragrant.

• 5

  Drizzle the fresh lemon juice over the fillets and continue cooking for 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 6

  While the fish finishes, steam or roast the asparagus until tender-crisp and warm the pre-cooked quinoa.

• 7

  Plate the cod over the fluffy quinoa with the asparagus on the side, garnishing with lemon zest and fresh chopped parsley.