NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillets

0.25 cup Dry quinoa

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Rinse the quinoa under cold water, then combine with 0.5 cup of water in a small saucepan; bring to a boil, reduce to low, cover, and simmer for 15 minutes.

• 3

  While the quinoa cooks, finely mince the garlic and roughly chop the fresh parsley.

• 4

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, parsley, sea salt, and black pepper.

• 5

  Trim the woody ends off the asparagus and place them on one side of the prepared baking sheet, then place the cod fillets on the other side.

• 6

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

• 7

  Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.

• 8

  Fluff the cooked quinoa with a fork and serve as a base for the baked cod and roasted asparagus.