NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tbsp Fresh lemon juice

1 clove Garlic

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the asparagus spears with a small drizzle of the olive oil and a pinch of sea salt, then roast for 12 minutes until tender.

• 3

  Pat the tilapia fillets completely dry with paper towels to ensure a proper sear.

• 4

  Season both sides of the fish evenly with sea salt, black pepper, and garlic powder.

• 5

  Heat the remaining olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 6

  Carefully place the tilapia in the skillet and sear for 3 to 4 minutes per side until the crust is golden and the fish flakes easily with a fork.

• 7

  Remove the tilapia from the pan and set aside on a plate; reduce the skillet heat to medium-low.

• 8

  Add the ghee and minced garlic to the pan, sautéing for 1 minute until the garlic is fragrant but not browned.

• 9

  Whisk in the fresh lemon juice and chopped parsley to create a bright, emulsified sauce.

• 10

  Place the cooked quinoa on a plate, top with the tilapia fillets, and drizzle the lemon-herb sauce over the fish.

• 11

  Serve immediately with the roasted asparagus on the side.