NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 cup baby potatoes

1 cup asparagus

1 tbsp avocado oil

0.25 cup Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

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

  Halve the baby potatoes and toss them on the baking sheet with half of the avocado oil, half of the sea salt, and the garlic powder.

• 3

  Roast the potatoes for 20 minutes, then move them to one side of the pan and add the trimmed asparagus; roast both for another 10 minutes.

• 4

  While vegetables roast, pat the cod fillets completely dry with paper towels and season both sides with the remaining sea salt and black pepper.

• 5

  Heat a cast-iron skillet over medium-high heat with the remaining avocado oil.

• 6

  Place the cod in the hot skillet and sear for 3-4 minutes per side until a golden-brown crust forms and the fish flakes easily.

• 7

  In a small mixing bowl, whisk together the Greek yogurt, finely chopped fresh dill, and lemon juice until smooth.

• 8

  Plate the golden cod alongside the roasted potatoes and asparagus, then drizzle the lemon-dill sauce over the fish before serving.