NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp ghee

0.5 cup cooked quinoa

1 cup asparagus

0.5 cup cherry tomatoes

0.25 cup greek yogurt

1 tbsp lemon juice

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Pat the cod fillets dry with paper towels and season both sides evenly with the sea salt and black pepper.

• 2

  Heat the ghee in a large cast-iron skillet over medium-high heat until it is melted and shimmering.

• 3

  Carefully place the cod in the skillet and sear for 3 to 4 minutes until a golden crust forms, then flip and cook for another 3 minutes until the fish is opaque and flakes easily.

• 4

  Remove the fish from the pan and set aside; in the same skillet, add the asparagus, halved cherry tomatoes, and minced garlic, sautéing for 3 minutes until the vegetables are crisp-tender.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, and finely chopped fresh dill until the sauce is creamy and well combined.

• 6

  Plate the cod over a bed of warm cooked quinoa, arrange the sautéed vegetables alongside, and finish with a generous dollop of the lemon-dill sauce.