NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 bunch Asparagus

0.75 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tbsp Lemon juice

1 tsp Lemon zest

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet. Drizzle with 0.5 tbsp olive oil and sprinkle with garlic powder and half of the sea salt.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus roasts, pat the cod fillets completely dry with a paper towel to ensure a golden crust.

• 5

  Season both sides of the cod with the remaining sea salt and black pepper.

• 6

  Heat a large non-stick or cast-iron skillet over medium-high heat with the remaining 1 tbsp of olive oil.

• 7

  Once the oil is shimmering, carefully place the cod in the pan. Sear for 3-4 minutes without moving it to develop a crust.

• 8

  Flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 9

  Warm the pre-cooked quinoa in a small saucepan or microwave.

• 10

  Plate the quinoa first, top with the pan-seared cod and roasted asparagus, then finish with lemon juice and fresh lemon zest.