NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Ghee

0.25 cup Dry quinoa

1.5 cups Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Rinse the quinoa thoroughly and combine with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed and quinoa is fluffy.

• 2

  Trim the woody ends of the asparagus spears and steam them for 4-5 minutes until they are bright green and crisp-tender.

• 3

  Pat the cod fillets completely dry with paper towels to ensure a good sear, then season both sides with sea salt and black pepper.

• 4

  Heat the ghee in a large non-stick skillet over medium-high heat until it is shimmering and hot.

• 5

  Carefully place the cod fillets in the skillet and sear for 3-4 minutes on the first side without moving them until a golden crust forms.

• 6

  Flip the fillets and cook for another 2-3 minutes; in the final minute, add the minced garlic, lemon juice, and lemon zest to the pan, spooning the juices over the fish.

• 7

  Remove from heat and serve the cod immediately over the cooked quinoa with the asparagus on the side, garnished with fresh chopped parsley.