NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Avocado oil

0.5 tbsp Ghee

1.5 cup Asparagus

0.25 cup Cooked quinoa

1 tbsp Lemon juice

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Heat avocado oil in a large stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.

• 3

  Carefully place the cod in the pan and sear for 3-4 minutes without moving until a golden-brown crust forms, then flip and cook for another 2-3 minutes.

• 4

  While the fish cooks, steam the asparagus until tender-crisp and warm the pre-cooked quinoa in a separate small pan.

• 5

  Remove the fish from the pan and set aside; reduce heat to low and add ghee, lemon juice, and fresh dill to the same skillet, whisking to combine.

• 6

  Plate the cod alongside the quinoa and asparagus, drizzling the warm lemon-dill sauce over the fish before serving immediately.