NUTRITION

SERVINGS

INGREDIENTS

9 oz Alaskan cod

0.5 cup Cooked quinoa

1 cup Asparagus

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the cod fillets thoroughly dry with paper towels and place them on one side of the prepared baking sheet.

• 3

  Arrange the asparagus and cherry tomatoes on the other side of the sheet in a single layer.

• 4

  In a small bowl, whisk together the melted ghee, lemon juice, lemon zest, minced garlic, chopped parsley, and chopped dill.

• 5

  Drizzle the olive oil over the asparagus and tomatoes, then season the vegetables with half of the sea salt and black pepper.

• 6

  Spoon the lemon-herb ghee mixture evenly over the cod fillets and season the fish with the remaining salt and pepper.

• 7

  Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender-crisp.

• 8

  Divide the warm cooked quinoa between plates and top with the baked cod and roasted vegetables.