NUTRITION

SERVINGS

INGREDIENTS

8 oz Alaskan cod fillets

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Garlic powder

0.5 tsp Sea salt

0.5 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the plain Greek yogurt, fresh dill, lemon juice, and lemon zest until smooth.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

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

• 5

  While the fish cooks, steam the asparagus spears until they are bright green and tender-crisp.

• 6

  Plate the pan-seared cod over a bed of warm cooked quinoa, serve the asparagus on the side, and top the fish with the zesty lemon-dill sauce.