NUTRITION

SERVINGS

INGREDIENTS

8.5 oz Cod fillet

1 tbsp Olive oil

0.25 cup Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 cup Asparagus

1 cup Cherry tomatoes

0.25 tsp Garlic powder

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, black pepper, and garlic powder.

• 2

  Heat 0.5 tbsp of olive oil in a large skillet over medium-high heat and add the asparagus and cherry tomatoes.

• 3

  Sauté the vegetables for 5-6 minutes until the tomatoes begin to blister and the asparagus is tender, then remove from the pan.

• 4

  Add the remaining 0.5 tbsp of olive oil to the skillet and place the cod fillets in the pan, searing for 3-4 minutes per side until golden and flaky.

• 5

  In a small bowl, whisk together the Greek yogurt, fresh dill, lemon juice, and lemon zest until smooth.

• 6

  Plate the cod with the roasted vegetables and drizzle the creamy lemon-dill sauce over the fish before serving.