NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 tbsp Extra virgin olive oil

1 tsp Ghee

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the cod fillets dry with paper towels and season both sides 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 pan and sear for 3-4 minutes until a golden-brown crust forms and the fish releases easily.

• 4

  Flip the fillets and add the ghee, minced garlic, and lemon juice to the pan, spooning the melting sauce over the fish as it finishes cooking for another 2-3 minutes.

• 5

  While the fish rests, steam the asparagus until bright green and tender, then fluff the pre-cooked quinoa.

• 6

  Plate the quinoa and asparagus, top with the pan-seared cod, and drizzle with the remaining lemon-herb pan sauce and fresh parsley.