NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 whole lemon

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 (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the olive oil, the juice from the lemon half, minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 4

  Place the cod fillet on the other side of the baking sheet.

• 5

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

• 6

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

• 7

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

• 8

  Plate the cod and roasted asparagus over the bed of warm quinoa, garnishing with finely chopped fresh parsley before serving.