NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

2 tbsp Plain Greek yogurt

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 and season both sides with half of the sea salt and black pepper.

• 2

  Heat 0.5 tbsp of olive oil in a large skillet over medium-high heat and sear the cod for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.

• 3

  In a separate skillet, heat the remaining 0.5 tbsp of olive oil and sauté the asparagus spears with minced garlic until they are tender-crisp.

• 4

  In a small mixing bowl, whisk together the plain Greek yogurt, chopped fresh dill, lemon juice, and the remaining sea salt and black pepper to create the sauce.

• 5

  Place the warm cooked quinoa on a plate and top it with the pan-seared cod fillets.

• 6

  Serve the sautéed asparagus on the side and drizzle the creamy lemon-dill sauce generously over the fish.