NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

0.25 cup Dry quinoa

1 tbsp Ghee

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small saucepan, combine the dry quinoa with 0.5 cup water and a pinch of salt; bring to a boil, then cover and simmer for 15 minutes until the water is absorbed and the grains are fluffy.

• 2

  While the quinoa cooks, place the asparagus spears and halved cherry tomatoes in a skillet with two tablespoons of water and a pinch of salt, covering to steam over medium heat for 4 minutes until tender-crisp.

• 3

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

• 4

  Melt 0.5 tablespoon of ghee in a non-stick skillet over medium-high heat and sear the cod for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 5

  Remove the fish from the pan and lower the heat; melt the remaining 0.5 tablespoon of ghee, sauté the minced garlic for 30 seconds, then whisk in the lemon juice and fresh dill to create a bright sauce.

• 6

  Plate the fluffy quinoa and steamed vegetables, place the cod fillet on top, and finish by drizzling the warm lemon-dill sauce over the fish.