NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Olive oil

1 tbsp Ghee

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the cod fillets dry with a paper towel to ensure a perfect sear, then season both sides 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 shimmering.

• 3

  Carefully place the cod in the pan and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 4

  Remove the fish from the pan and set aside; in the same pan, add the trimmed asparagus and sauté for 4-5 minutes until tender-crisp.

• 5

  Push the asparagus to the side, lower the heat to medium, and add the ghee, minced garlic, lemon juice, and fresh dill.

• 6

  Stir the sauce for 1 minute until fragrant, then spoon the sauce over the cod and serve immediately with the warm quinoa and asparagus.