NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 cup cherry tomatoes

0.25 cup plain Greek yogurt

1 tbsp lemon juice

1 tbsp fresh dill

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F. Toss the asparagus spears and cherry tomatoes with a small drizzle of olive oil, a pinch of salt, and pepper on a baking sheet. Roast for 10-12 minutes until tender.

• 2

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

• 3

  Heat the olive oil in a medium non-stick skillet over medium-high heat. Once the pan is hot, add the cod fillets and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 4

  While the fish is cooking, prepare the sauce by whisking together the plain Greek yogurt, lemon juice, finely chopped fresh dill, and minced garlic in a small bowl.

• 5

  Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

• 6

  To plate, place the fluffy quinoa on one side of the dish and arrange the roasted asparagus and tomatoes next to it.

• 7

  Place the seared cod fillet on top of the quinoa and drizzle the creamy lemon-dill sauce generously over the fish.