NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Olive oil

0.5 cup Cooked quinoa

1 cup Asparagus

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parsley

PREPARATION

• 1

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

• 2

  Pat the cod fillets dry with a paper towel to ensure the herb rub adheres properly and the fish doesn't steam.

• 3

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

• 4

  Place the cod fillets and the trimmed asparagus spears onto the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb mixture over the cod fillets and toss the asparagus gently to ensure everything is well-coated.

• 6

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

• 7

  Serve the baked cod and roasted asparagus over a bed of warm cooked quinoa and garnish with freshly chopped parsley.