NUTRITION

SERVINGS

INGREDIENTS

9 oz cod fillet

1 tbsp extra virgin olive oil

0.5 tbsp ghee

1 tbsp fresh lemon juice

1 tbsp fresh dill

1 clove garlic

1 cup asparagus

0.5 cup cherry tomatoes

0.5 cup cooked quinoa

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the cod fillets evenly with half of the sea salt and black pepper.

• 2

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

• 3

  Place the cod in the skillet and sear for 3 to 4 minutes until a golden crust forms, then carefully flip the fillets.

• 4

  Add the asparagus and halved cherry tomatoes to the empty spaces in the pan to sauté while the fish finishes cooking.

• 5

  Reduce the heat to medium and add the ghee, minced garlic, and lemon juice to the pan, spooning the melting sauce over the fish for 2 minutes.

• 6

  Remove the skillet from the heat and stir in the freshly chopped dill.

• 7

  Serve the pan-seared cod and vegetables over a bed of warm quinoa, drizzling the remaining lemon-dill pan sauce over the top.