NUTRITION

SERVINGS

INGREDIENTS

5 oz Cod fillet

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh dill

1 cup Asparagus

0.5 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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 stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the cod in the skillet and sear for 3 to 4 minutes without moving it to develop a golden crust.

• 4

  Carefully flip the fish and cook for another 2 to 3 minutes until the internal temperature reaches 145 degrees Fahrenheit and the fish flakes easily.

• 5

  Remove the cod from the pan and set aside on a plate; lower the heat to medium.

• 6

  In the same pan, add the ghee and minced garlic, sautéing for 30 seconds until fragrant.

• 7

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

• 8

  While the sauce simmers, steam the asparagus for 3 to 5 minutes until vibrant green and crisp-tender.

• 9

  Serve the pan-seared cod over the warm cooked quinoa, drizzling the lemon-dill sauce over the fish, with the asparagus on the side.