Teff Bowl with Pan-Seared Cod, Green Beans, and Brown Butter Sauce

Ingredients

• •1 cup teff grain
• •2.5 cups vegetable broth (gluten-free)
• •2 fillets (6 oz each) cod
• •8 oz fresh green beans, trimmed
• •4 tablespoons butter, divided
• •2 cloves garlic, minced
• •1 tablespoon olive oil
• •1 tablespoon lemon juice
• •to taste salt and pepper
• •1 teaspoon fresh thyme

Directions

1. 1Rinse teff grain and bring to a boil in vegetable broth; reduce heat and simmer for 15 minutes until tender and liquid is absorbed.
2. 2Meanwhile, toss green beans with 1 tablespoon olive oil, salt, and pepper; roast at 400°F for 12-15 minutes until tender and lightly charred.
3. 3Pat cod fillets dry and season with salt and pepper; sear in a hot skillet with 1 tablespoon butter for 3-4 minutes per side until golden and cooked through.
4. 4Remove cod and set aside; in the same skillet, melt remaining 3 tablespoons butter over medium heat, stirring constantly until it turns golden brown and smells nutty, about 3-4 minutes.
5. 5Add minced garlic and fresh thyme to brown butter, stirring for 30 seconds; remove from heat and stir in lemon juice.
6. 6Divide cooked teff between two bowls; top each with a cod fillet and roasted green beans, then drizzle generously with brown butter sauce.

💡 Cod should be seared only after teff and green beans are ready; lean fish loses moisture quickly while waiting for slower components.

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