NUTRITION

SERVINGS

INGREDIENTS

6 ounces Atlantic Cod Fillet

3 ounces Extra Firm Tofu, cubed

2 cups Broccoli Florets

1/4 cup Goat Milk Yogurt

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and cubed extra firm tofu with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the broccoli and tofu in a single layer on the baking sheet and roast for 20-25 minutes until the broccoli is tender and the tofu is lightly golden.

• 4

  While the vegetables roast, whisk together the goat milk yogurt, lemon juice, lemon zest, and minced garlic in a small bowl to create the sauce.

• 5

  Pat the cod fillet dry with a paper towel and season both sides with salt and pepper.

• 6

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 7

  Sear the cod for 3-4 minutes on the first side until a golden crust forms, then flip and cook for another 2-3 minutes until opaque and flaky.

• 8

  Serve the pan-seared cod alongside the roasted broccoli and tofu, finishing with a generous drizzle of the creamy lemon yogurt sauce.