NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 clove Garlic

PREPARATION

• 1

  Pat the cod fillets completely dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 3

  Carefully place the cod in the pan and sear for 3 to 4 minutes without moving it until a golden crust forms, then flip and cook for another 2 to 3 minutes.

• 4

  While the fish cooks, steam the asparagus spears for 4 to 5 minutes until tender-crisp.

• 5

  Remove the cod from the pan and set aside; reduce heat to low and add the ghee and minced garlic to the skillet, sautéing for 30 seconds until fragrant.

• 6

  Stir in the lemon juice, lemon zest, and chopped parsley to create the sauce, then remove from heat.

• 7

  Plate the cooked quinoa and steamed asparagus, top with the pan-seared cod, and spoon the warm lemon-herb sauce over the fish.