Garlic Butter Cod with Quinoa and Asparagus
Allow about 35 minutes for this American recipe, which makes 4 servings. The main ingredients are cod fillets, quinoa and asparagus. The cooking is mostly roasting. It is gluten-free. With 34 g of protein per serving (about 390 calories), it is a filling option.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Save this recipe in Buttter
It is in the Meal Prep Champions cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 600 gcod fillets
- 250 gquinoa
- 300 gasparagus
- 40 gbutter
- 4 clovesgarlic
- 1lemon
- 2 tbspfresh dill
- 1 tbspolive oil
Instructions
- Cook quinoa in salted water according to package directions. Fluff with a fork and set aside.
- Trim asparagus and toss with olive oil, salt, and pepper. Roast at 200C (400F) for 10 minutes until tender-crisp.
- Pat cod fillets dry and season with salt and pepper. Melt butter in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds.
- Place cod in the garlic butter and cook for 4 minutes per side until golden and flaky. Squeeze lemon juice over the fish and sprinkle with chopped fresh dill.
- Divide quinoa, asparagus, and cod among containers, spooning garlic butter from the pan over the fish. Refrigerate for up to 3 days.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 34 g
- Fat
- 14 g
- Carbs
- 32 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Diet: gluten-free
- In cookbook: Meal Prep Champions
