NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tbsp Olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Chopped fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Place the cod in the pan and sear for 3 to 4 minutes until a golden-brown crust forms and the fish releases easily from the surface.

• 4

  Flip the fish carefully and cook for another 2 to 3 minutes until the flesh is opaque and flakes easily with a fork.

• 5

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

• 6

  Remove the fish from the pan and set aside; reduce the heat to low and add the ghee, lemon juice, lemon zest, and chopped parsley to the skillet.

• 7

  Whisk the sauce ingredients together for 1 minute to emulsify into a velvety glaze.

• 8

  Serve the cod over the warm cooked quinoa with the steamed asparagus on the side, drizzling the lemon-herb sauce generously over the fish.