NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Ghee

1 tsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Capers

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the cod fillets thoroughly dry with paper towels and season both sides with sea salt and black pepper.

• 2

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

• 3

  Place the cod fillets in the skillet and sear for 3 to 4 minutes per side, or until the fish is golden brown and flakes easily with a fork.

• 4

  While the fish cooks, steam or lightly sauté the asparagus spears in a separate pan until tender-crisp and vibrant green.

• 5

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

• 6

  Add the ghee to the skillet along with the minced garlic and capers, sautéing for 1 minute until fragrant.

• 7

  Whisk in the lemon juice, lemon zest, and fresh parsley to create a light pan sauce.

• 8

  Plate the cod alongside the fluffy cooked quinoa and roasted asparagus, spooning the warm lemon-herb sauce over the fish before serving.