NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Olive oil

1 tbsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Parsley

1 tbsp Dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Cherry tomatoes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on one side of the baking sheet along with the cherry tomatoes.

• 3

  Drizzle the vegetables with the olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

• 4

  Place the cod fillet on the other side of the baking sheet.

• 5

  In a small microwave-safe bowl, melt the ghee, then whisk in the lemon juice, lemon zest, minced garlic, chopped parsley, and chopped dill.

• 6

  Pour the lemon-herb ghee mixture over the cod fillet and season the fish with the remaining sea salt and black pepper.

• 7

  Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork and the tomatoes have just begun to burst.

• 8

  Transfer the fish and roasted vegetables to a plate and drizzle any remaining juices from the pan over the top before serving.