NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the cod fillet completely dry with paper towels and season both sides evenly with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the cod in the skillet and sear undisturbed for 3 to 4 minutes until a golden-brown crust forms and the fish releases easily from the pan.

• 4

  Flip the fish gently and add the asparagus spears to the empty spaces in the skillet, sautéing them for the remaining 3 minutes of cook time.

• 5

  In the final minute, add the ghee, minced garlic, lemon juice, and chopped fresh dill to the pan, allowing the ghee to melt and foam.

• 6

  Tilt the pan slightly to spoon the hot lemon-dill ghee over the cod fillets to baste them.

• 7

  Remove from heat and serve the cod and asparagus over a bed of warm cooked quinoa, drizzling any remaining pan sauce over the top.