NUTRITION

SERVINGS

INGREDIENTS

9 oz cod fillet

1 tbsp extra virgin olive oil

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp lemon juice

1 tsp lemon zest

2 tbsp fresh dill

1 clove garlic

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 with sea salt and black pepper.

• 2

  Heat half of the olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Add the cod to the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily.

• 4

  Remove the fish from the pan and set aside; add the remaining oil and the asparagus to the same skillet.

• 5

  Sauté the asparagus for 4-5 minutes until bright green and tender, then stir in the minced garlic for 30 seconds.

• 6

  In a small bowl, whisk together the lemon juice, lemon zest, and chopped fresh dill.

• 7

  Plate the cod over the cooked quinoa and asparagus, then drizzle the lemon-dill sauce over the top.