NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Heat the ghee in a large cast-iron skillet over medium-high heat until it is shimmering and hot.

• 3

  Carefully place the cod fillets in the skillet and sear for 3 to 4 minutes without moving them until a golden-brown crust forms.

• 4

  Gently flip the fillets and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 5

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

• 6

  Remove the cod from the pan and set aside; lower the skillet heat to medium and add the minced garlic, sautéing for 30 seconds.

• 7

  Whisk in the lemon juice, lemon zest, and chopped fresh dill into the pan drippings to create a light, aromatic sauce.

• 8

  Place the cooked quinoa and steamed asparagus on a plate, top with the cod fillets, and drizzle the velvety lemon-dill sauce over the top.