NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Olive oil

0.5 tbsp Ghee

1 clove Garlic

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

PREPARATION

• 1

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

• 2

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

• 3

  Carefully place the cod in the hot pan and sear for 3 to 4 minutes without moving them until a golden-brown crust forms.

• 4

  Flip the fillets gently and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 5

  Remove the fish from the pan and set aside on a plate; reduce the skillet heat to medium and add the ghee and minced garlic.

• 6

  Sauté the garlic for 30 seconds until fragrant, then stir in the lemon juice and chopped fresh parsley to create a light pan sauce.

• 7

  Steam the asparagus spears in a separate pot for 3 minutes until they are vibrant green and crisp-tender.

• 8

  Plate the warm cooked quinoa, top with the seared cod and asparagus, and drizzle the lemon-herb sauce over the fish before serving.