NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1.5 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano.

• 3

  Place the cod fillet on one side of the baking sheet and the trimmed asparagus spears on the other side.

• 4

  Drizzle the lemon-herb marinade over both the fish and the asparagus, using a brush or clean hands to ensure the asparagus is evenly coated.

• 5

  Season the entire sheet pan with sea salt and black pepper.

• 6

  Bake in the center rack for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is vibrant and tender.

• 7

  While the fish bakes, warm your pre-cooked quinoa in a small saucepan or microwave.

• 8

  Plate the cod and asparagus over the bed of fluffy quinoa and garnish with freshly chopped parsley before serving.