NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp ghee

0.5 cup cooked quinoa

1 cup asparagus spears

1 cup cauliflower rice

2 tbsp plain Greek yogurt

1 tbsp lemon juice

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Place the cod in the skillet and sear for 3 to 4 minutes until a golden crust forms, then flip and cook for another 3 minutes until the fish is opaque and flakes easily.

• 4

  While the fish cooks, steam the asparagus spears and cauliflower rice until tender-crisp, which takes about 5 minutes.

• 5

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

• 6

  Divide the cooked quinoa and steamed vegetables between plates, top with the seared cod, and finish with a generous drizzle of the lemon-dill sauce.