NUTRITION

SERVINGS

INGREDIENTS

5.8 oz Cod Fillet

1.5 cups Cauliflower florets

1 cup Asparagus spears

2 tsp Olive Oil

0.5 tsp Ghee

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Trim the woody ends off the asparagus and toss the spears with 1 teaspoon of olive oil, salt, and pepper on a baking sheet.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly browned.

• 4

  While the asparagus roasts, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

• 5

  Drain the cauliflower thoroughly and transfer to a blender or use an immersion blender to process with the ghee, minced garlic, salt, and pepper until completely smooth.

• 6

  Pat the cod fillet dry with paper towels and season both sides with salt and pepper.

• 7

  Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 8

  Place the cod in the pan and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 9

  Plate the cauliflower mash first, top with the seared cod, and serve the roasted asparagus on the side.

• 10

  Finish the dish with a fresh squeeze of lemon juice and a pinch of flaky sea salt.