NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp olive oil

0.25 cup Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cooked quinoa

PREPARATION

• 1

  Pat the cod fillets dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  In a small mixing bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and minced garlic until the sauce is smooth and well-combined.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 4

  Place the cod fillets in the skillet and sear for 3 to 4 minutes per side, or until the fish is golden brown on the outside and flakes easily with a fork.

• 5

  While the fish is cooking, steam the asparagus spears for 4 to 5 minutes until they are bright green and tender-crisp.

• 6

  Warm the pre-cooked quinoa in a small pan or microwave until heated through.

• 7

  Plate the cod over a bed of quinoa with the steamed asparagus on the side, and finish by drizzling the lemon-dill sauce over the fish.