NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1.5 tbsp ghee

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 cup quinoa

1 cup asparagus

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Pat the cod fillets completely dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat a large skillet over medium-high heat with half of the ghee; once hot, add the asparagus and sauté for 4-5 minutes until crisp-tender, then remove and set aside.

• 3

  In the same skillet, add the remaining ghee and place the cod fillets in the pan, searing for 3-4 minutes until a golden crust forms.

• 4

  Carefully flip the fish and add the minced garlic, lemon juice, and lemon zest to the pan, spooning the melting butter sauce over the fish as it finishes cooking for another 2-3 minutes.

• 5

  Place the cooked quinoa on a plate, top with the pan-seared cod and sautéed asparagus.

• 6

  Drizzle any remaining lemon-garlic butter from the pan over the fish and garnish with fresh chopped parsley.