NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Capers

1 tbsp Fresh parsley

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 with sea salt and black pepper.

• 2

  Heat half of the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the cod in the skillet and sear for 3-4 minutes per side until golden and the fish flakes easily with a fork.

• 4

  Remove the fish from the pan and set aside; add the remaining oil, minced garlic, and capers to the skillet.

• 5

  Sauté for 1 minute, then whisk in the lemon juice and zest, stirring to incorporate any browned bits from the pan.

• 6

  Stir in the fresh chopped parsley and remove from heat.

• 7

  Serve the cod over a bed of warm quinoa with roasted asparagus on the side, spooning the lemon sauce over the fish.