NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, and finely chopped fresh dill until smooth.

• 3

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 4

  Carefully place the cod fillets in the hot skillet and sear undisturbed for 3-4 minutes until a golden-brown crust forms on the bottom.

• 5

  Flip the fillets gently and add the trimmed asparagus spears to the empty spaces in the pan.

• 6

  Continue cooking for another 3-4 minutes until the fish is opaque and flakes easily with a fork, and the asparagus is tender-crisp.

• 7

  Warm the pre-cooked quinoa and plate it as a base, topping it with the seared cod and roasted asparagus.

• 8

  Generously dollop the lemon-dill yogurt sauce over the warm fish and serve immediately.