NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 tbsp Avocado oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 tbsp Fresh dill

1 clove Garlic

1 cup Asparagus

0.5 cup Cooked quinoa

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the cod in the pan and sear for 4 minutes until a golden-brown crust forms on the bottom.

• 4

  Flip the fillets and cook for another 3 minutes until the fish is opaque and flakes easily with a fork.

• 5

  While the fish is searing, steam the asparagus in a separate basket for about 5 minutes until crisp-tender.

• 6

  Remove the fish from the skillet and set aside; reduce the heat to low and add the ghee and minced garlic to the pan.

• 7

  Stir in the lemon juice and fresh dill once the ghee is melted, then spoon the warm sauce over the cod, quinoa, and asparagus.