NUTRITION

SERVINGS

INGREDIENTS

8 oz Haddock fillet

0.25 cup Dry quinoa

1 cup Asparagus spears

0.5 tbsp Ghee

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the dry quinoa and combine with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat to low and simmer covered for 15 minutes until the water is absorbed and quinoa is fluffy.

• 2

  Preheat your oven to 400°F and toss the asparagus spears with the extra virgin olive oil and a pinch of sea salt on a parchment-lined baking sheet.

• 3

  Roast the asparagus for 10 to 12 minutes until they are crisp-tender and slightly charred at the tips.

• 4

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

• 5

  Heat the ghee in a large cast-iron or non-stick skillet over medium-high heat until shimmering, then sear the haddock for 3 to 4 minutes per side until golden brown and the flesh flakes easily.

• 6

  Reduce the skillet heat to low and add the minced garlic, fresh lemon juice, and chopped fresh dill, spooning the pan sauce over the fish for 1 minute to infuse the flavors.

• 7

  Serve the pan-seared haddock over a bed of the cooked quinoa with the roasted asparagus on the side, drizzling any remaining lemon-dill sauce from the pan over the fish.