NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp almond flour

1 tsp lemon zest

0.5 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp extra virgin olive oil

1 cup asparagus

0.5 cup cooked quinoa

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  In a small bowl, combine the almond flour, lemon zest, dried parsley, garlic powder, half of the sea salt, and half of the black pepper.

• 3

  Pat the cod fillets dry with a paper towel. Brush the tops of the fillets with 1 teaspoon of olive oil and evenly press the almond flour mixture onto the fish to create a crust.

• 4

  Trim the woody ends off the asparagus and place them on the other side of the baking sheet. Drizzle with the remaining 1 teaspoon of olive oil and season with the remaining salt and pepper.

• 5

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

• 6

  Serve the crispy cod and roasted asparagus over a bed of warm cooked quinoa, finishing the dish with a fresh squeeze of lemon juice over the fish.