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 tsp Lemon zest

1 clove Garlic

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 4

  Carefully place the cod fillets in the skillet and sear for 3 to 4 minutes on the first side without moving them, allowing a golden crust to form.

• 5

  Flip the fillets gently and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 6

  While the fish is finishing, steam the asparagus spears for 4 to 5 minutes until they reach a vibrant green, crisp-tender texture.

• 7

  Plate the pan-seared cod over a bed of warm cooked quinoa, top with a generous dollop of the lemon-dill sauce, and serve with the steamed asparagus on the side.