NUTRITION

SERVINGS

INGREDIENTS

9 oz cod fillet

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 cup asparagus

0.5 cup cherry tomatoes

0.5 cup cooked quinoa

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 and black pepper.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Place the cod in the pan and sear for 3 to 4 minutes until a golden crust forms, then flip and cook for another 2 to 3 minutes.

• 4

  Remove the cod from the pan and set aside; add the minced garlic, trimmed asparagus, and halved cherry tomatoes to the same skillet.

• 5

  Sauté the vegetables for 4 to 5 minutes until the asparagus is tender-crisp and the tomatoes begin to burst.

• 6

  Stir in the fresh lemon juice, lemon zest, and chopped parsley to create a light pan sauce.

• 7

  Plate the fluffy cooked quinoa and top with the sautéed vegetables and the pan-seared cod.