NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the cod fillets thoroughly dry with paper towels 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

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

• 4

  Remove the cod from the pan and set aside on a warm plate.

• 5

  In the same skillet, reduce heat to medium and add the ghee, minced garlic, and halved cherry tomatoes.

• 6

  Sauté for 2 minutes until the tomatoes begin to soften, then stir in the fresh lemon juice and chopped parsley to create the sauce.

• 7

  Steam or lightly sauté the asparagus spears in a separate pan with a splash of water until tender-crisp.

• 8

  Plate the fluffy cooked quinoa, top with the pan-seared cod, and spoon the warm lemon-herb tomato sauce over the fish, serving the asparagus on the side.