Name: Baked Cod with Lemon-Herb Butter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 1 tbsp Ghee; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 1 tsp Garlic; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tsp Olive oil

Nutrition

Per serving

536 calories

Protein: 54g; 40% of calories
Carbs: 29g; 22% of calories
Fat: 23g; 39% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Trim the tough, woody ends off the asparagus spears and place them on one side of the prepared baking sheet.
Pat the cod fillet dry with a paper towel to ensure a better texture and place it on the other side of the baking sheet.
Drizzle the asparagus with the olive oil and a small pinch of the sea salt, tossing to coat evenly.
In a small microwave-safe bowl, melt the ghee then whisk in the lemon juice, lemon zest, minced garlic, and chopped fresh parsley.
Spoon the lemon-herb ghee mixture over the top of the cod fillet, then season the fish with the remaining sea salt and black pepper.
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
Warm the pre-cooked quinoa and serve the cod and roasted asparagus directly over it to catch any extra lemon-herb sauce.

Nutrition

Ingredients

Instructions

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