NUTRITION

SERVINGS

INGREDIENTS

6 oz Cod fillet

2 cups Asparagus spears

2 cups Zucchini

1 cup Bell pepper

2 tbsp Ghee

3 tbsp Extra virgin olive oil

1 whole Avocado

0.5 oz Slivered almonds

1 oz Feta cheese

0.5 cup Kalamata olives

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tsp Garlic powder

1 tsp Dried oregano

PREPARATION

• 1

  Preheat oven to 400°F and line a large sheet pan with parchment paper.

• 2

  Place the cod fillets, trimmed asparagus, sliced zucchini, and sliced bell peppers on the pan.

• 3

  In a small bowl, whisk together melted ghee, olive oil, lemon juice, zest, garlic powder, oregano, salt, and pepper.

• 4

  Drizzle the herb mixture over the fish and vegetables, tossing the veggies to coat evenly.

• 5

  Roast for 12-15 minutes until the fish is opaque and flakes easily with a fork.

• 6

  While roasting, toast the slivered almonds in a dry pan over medium heat until golden and fragrant.

• 7

  Serve the roasted fish and vegetables topped with sliced avocado, crumbled feta, olives, and the toasted almonds.