NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Cod Fillet

1 cup Asparagus

1.5 cups Cauliflower Florets

1 tbsp Ghee

1 tbsp Nonfat Plain Greek Yogurt

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Place the cauliflower florets in a steamer basket over boiling water and cook for 10-12 minutes until very tender.

• 3

  Trim the woody ends off the asparagus and place them on the baking sheet alongside the cod fillet.

• 4

  Melt the ghee and drizzle half of it over the cod and asparagus, seasoning both with sea salt, black pepper, and a squeeze of fresh lemon juice.

• 5

  Bake the fish and asparagus for 12-15 minutes until the cod is opaque and flakes easily with a fork.

• 6

  While the fish bakes, place the steamed cauliflower into a food processor or blender with the remaining ghee and the Greek yogurt.

• 7

  Pulse until the cauliflower reaches a smooth, mash-like consistency, adding a pinch of garlic powder if desired.

• 8

  Spread the cauliflower mash onto a plate and top with the baked cod and roasted asparagus.