NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Cod fillet

0.25 cup Quinoa

1 tbsp Ghee

1 cup Asparagus

2 tbsp Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, reduce heat, cover, and simmer for 15 minutes.

• 2

  Pat the cod fillets completely dry with paper towels to ensure a proper sear, then season both sides with sea salt, black pepper, and garlic powder.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Fluff the cooked quinoa with a fork and plate it alongside the steamed asparagus.

• 8

  Top the quinoa with the pan-seared cod and drizzle the lemon-dill sauce generously over the fish before serving.