NUTRITION

SERVINGS

INGREDIENTS

4 oz Cod Fillet

1/4 cup crushed Pistachios

1 cup Asparagus

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley (chopped)

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Place the asparagus on a baking sheet, drizzle with olive oil, season lightly with salt and pepper, and roast for 10-12 minutes until tender-crisp.

• 3

  In a shallow dish, combine the finely chopped pistachios, a pinch of salt, and a little pepper.

• 4

  Pat the cod fillet dry, season with salt, pepper, and a minced garlic clove. Then press the fillet into the pistachio mixture to coat evenly.

• 5

  Place the coated cod on a separate baking sheet lined with parchment paper and bake for about 12-15 minutes until the fish is opaque and flakes easily.

• 6

  Meanwhile, in a small pot, combine the cooked quinoa with lemon juice, chopped fresh parsley, and a drizzle of olive oil. Stir well to combine and heat through over low heat.

• 7

  Plate the dish by placing a portion of lemon-herb quinoa, topping with the pistachio-crusted cod, and arranging the roasted asparagus on the side. Enjoy your balanced meal!