NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 tbsp Ghee

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Greek yogurt

1 tbsp Lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Pat the cod fillets completely dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.

• 2

  Heat the ghee in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Place the cod in the skillet and sear for 3 to 4 minutes per side, or until the fish is golden brown and flakes easily with a fork.

• 4

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

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, and finely chopped fresh dill to create the sauce.

• 6

  Place the cooked quinoa on a plate, top with the steamed asparagus and the seared cod fillet.

• 7

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