NUTRITION

SERVINGS

INGREDIENTS

8 oz Alaskan cod fillet

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 cup Cauliflower rice

1 cup Asparagus spears

0.25 cup Plain non-fat Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the cauliflower rice and asparagus for 5-7 minutes until tender-crisp.

• 4

  In a separate non-stick skillet, melt the ghee over medium-high heat until it begins to shimmer.

• 5

  Place the cod in the skillet and sear for 3-4 minutes per side until a golden crust forms and the fish flakes easily with a fork.

• 6

  Divide the sautéed vegetables between plates, top with the pan-seared cod, and drizzle the creamy lemon-dill sauce over the fish before serving.