NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

1 tsp Ghee

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Lemon juice

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

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 extra virgin 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 pan and sear for 3-4 minutes without moving until a golden crust forms, then flip and cook for another 2-3 minutes.

• 4

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

• 5

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

• 6

  Steam the asparagus spears until tender-crisp and fluff the pre-cooked quinoa in a separate bowl.

• 7

  Plate the cod over the quinoa and asparagus, then spoon the warm lemon-herb sauce over the fish immediately before serving.