NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 cup 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

  Preheat your oven to 400°F and toss the asparagus spears with a small drizzle of olive oil and a pinch of salt.

• 2

  Roast the asparagus on a parchment-lined baking sheet for 10-12 minutes until they are tender-crisp and slightly charred.

• 3

  Pat the cod fillets completely dry with paper towels to ensure a proper sear, then season both sides with sea salt and black pepper.

• 4

  Heat the remaining olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 5

  Place the cod fillets in the pan and sear for 3-4 minutes per side without moving them until a golden crust forms and the fish flakes easily.

• 6

  While the fish is searing, whisk together the Greek yogurt, finely chopped fresh dill, lemon juice, and minced garlic in a small bowl until smooth.

• 7

  Warm the pre-cooked quinoa and portion it onto a plate alongside the roasted asparagus.

• 8

  Place the pan-seared cod over the quinoa and finish by spooning the creamy lemon-dill sauce over the top.