NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Ghee

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Extra virgin olive oil

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with the extra virgin olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the asparagus for 10 to 12 minutes until tender and slightly crisp at the tips.

• 4

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

• 5

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

• 6

  Place the cod in the skillet and sear for 3 to 4 minutes without moving it, until a golden-brown crust forms.

• 7

  Carefully flip the fish and reduce the heat to medium. Add the lemon juice and fresh dill to the pan.

• 8

  Tilt the pan slightly and use a spoon to continuously baste the cod with the lemon-dill ghee for another 2 to 3 minutes until the fish is opaque and flakes easily.

• 9

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

• 10

  Place the cod fillet on the plate and drizzle any remaining pan sauce over the top before serving.