NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

0.5 tbsp Grass-fed ghee

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Arrange the cod fillets, trimmed asparagus spears, and cherry tomatoes in a single layer on the prepared baking sheet.

• 3

  Drizzle the extra virgin olive oil over the asparagus and tomatoes, tossing them gently to ensure they are evenly coated.

• 4

  In a small bowl, whisk together the melted grass-fed ghee, fresh lemon juice, lemon zest, minced garlic, and chopped parsley.

• 5

  Spoon the lemon-herb ghee mixture evenly over the top of each cod fillet, then season both the fish and vegetables with sea salt and black pepper.

• 6

  Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender.

• 7

  Serve the baked cod and roasted vegetables over a bed of warm cooked quinoa and enjoy immediately.