NUTRITION

SERVINGS

INGREDIENTS

7 oz Cod Fillet

1/2 cup cooked Quinoa

2 cups Fresh Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Dry White Wine

1 clove Garlic, minced

1 tbsp Lemon Juice

2 tbsp Fresh Parsley, chopped

PREPARATION

• 1

  Pat the cod fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

• 2

  Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 3

  Place the cod in the skillet and sear for 3-4 minutes until a golden crust forms, then carefully flip.

• 4

  Add the white wine and half of the lemon juice to the pan, covering with a lid for 2-3 minutes until the fish flakes easily with a fork.

• 5

  In a separate small pan, heat the remaining teaspoon of olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.

• 6

  Add the fresh spinach to the garlic pan and toss until just wilted, about 1-2 minutes.

• 7

  Fold the chopped parsley and remaining lemon juice into the warm, cooked quinoa.

• 8

  Plate the herb quinoa first, top with the sautéed spinach, and place the pan-seared cod on top, drizzling any remaining pan juices over the fish.