NUTRITION

SERVINGS

INGREDIENTS

7 oz Cod fillet

1 bunch Asparagus

0.25 cup Quinoa

0.5 tbsp Avocado oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F 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 of avocado oil and a pinch of sea salt and pepper. Roast for 10-12 minutes until tender.

• 3

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

• 4

  Season both sides of the cod with garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining 0.5 tbsp of avocado oil in a large non-stick or cast-iron skillet over medium-high heat.

• 6

  Place the cod in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 7

  In a small bowl, fluff the pre-cooked quinoa and stir in the lemon zest and fresh parsley.

• 8

  Plate the lemon-parsley quinoa, top with the pan-seared cod, and serve the roasted asparagus alongside.

• 9

  Drizzle the fresh lemon juice over the fish just before serving.