NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

1 tsp Grass-fed ghee

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Pat the cod fillets dry with a paper towel to ensure a perfect sear and prevent sticking.

• 2

  Season both sides of the cod fillets evenly with the sea salt, black pepper, and garlic powder.

• 3

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

• 4

  Place the cod in the hot skillet and sear for 3 to 4 minutes without moving them until a golden-brown crust forms.

• 5

  Carefully flip the fillets and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 6

  While the fish cooks, steam the asparagus spears for 4 to 5 minutes until they are vibrant green and crisp-tender.

• 7

  In a small saucepan over low heat, melt the ghee and whisk in the lemon juice and freshly chopped dill until combined.

• 8

  Plate the seared cod alongside the warm cooked quinoa and the steamed asparagus spears.

• 9

  Drizzle the bright lemon-dill sauce over the fish and serve immediately while hot.