NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cups Asparagus

0.5 cup Cooked quinoa

PREPARATION

• 1

  Pat the cod fillets thoroughly dry with paper towels and season both sides evenly 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 skillet and sear for 3 to 4 minutes without moving it, until a golden-brown crust forms.

• 4

  Flip the fillets gently and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 5

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

• 6

  Add the ghee and minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.

• 7

  Whisk in the lemon juice and chopped parsley, then spoon the warm sauce over the seared cod fillets.

• 8

  Serve the fish immediately alongside steamed asparagus and warm cooked quinoa.