NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Avocado oil

0.5 cup Cooked quinoa

1.5 cups Asparagus spears

1 tbsp Plain Greek yogurt

1 tbsp Lemon juice

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

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

• 3

  Carefully place the cod fillets in the hot skillet and sear for 3-4 minutes until a golden-brown crust forms, then flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.

• 4

  While the fish is searing, steam or sauté the asparagus spears in a separate pan until they are bright green and crisp-tender.

• 5

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

• 6

  Plate the cod over the warm cooked quinoa with the asparagus on the side, and drizzle the lemon-dill sauce over the fish before serving.