NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp ghee

1.5 cup asparagus

0.5 cup cooked quinoa

1 tbsp lemon juice

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F. Trim the woody ends off the asparagus and toss the spears with olive oil, a pinch of sea salt, and black pepper on a parchment-lined baking sheet.

• 2

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

• 3

  While the vegetables roast, pat the cod fillets very dry with paper towels to ensure a proper sear. Season both sides with garlic powder, sea salt, and black pepper.

• 4

  Heat a large skillet over medium-high heat and add half of the ghee. Once the ghee is shimmering, place the cod fillets in the pan.

• 5

  Sear the cod for 3-4 minutes without moving it, allowing a golden crust to develop. Carefully flip the fillets using a fish spatula.

• 6

  Add the remaining ghee, lemon juice, and fresh dill to the pan. As the ghee melts, use a spoon to continuously pour the hot lemon-dill fat over the fish for another 2-3 minutes until the cod is opaque and flakes easily.

• 7

  Place the warm cooked quinoa on a plate, top with the roasted asparagus, and nestle the cod on top. Drizzle all the remaining lemon-dill ghee from the pan over the entire dish.