NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 cup Asparagus spears

0.25 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Pat the cod dry with paper towels to ensure a perfect sear, then season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

  Heat a large cast-iron or stainless steel skillet over medium-high heat and add the extra virgin olive oil.

• 3

  Once the oil is shimmering, add the asparagus spears to one side of the pan and sauté for 4-5 minutes until bright green and crisp-tender, then remove and set aside.

• 4

  Place the seasoned cod fillets in the hot skillet and sear for 3-4 minutes per side until the exterior is golden-brown and the fish flakes easily with a fork.

• 5

  While the fish cooks, whisk together the Greek yogurt, lemon juice, and chopped fresh dill in a small bowl until the consistency is smooth and velvety.

• 6

  Remove the cod from the pan and lower the heat to low; melt the ghee in the same skillet to pick up the flavorful browned bits.

• 7

  Plate the cooked quinoa and asparagus, top with the pan-seared cod, and drizzle the warm ghee and prepared lemon-dill sauce over the top before serving.