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 parsley

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, finely chopped parsley, dried oregano, sea salt, and black pepper.

• 3

  Place the cod fillet and trimmed asparagus spears on the prepared baking sheet in a single layer.

• 4

  Brush the herb oil mixture generously over the cod and drizzle the remaining oil over the asparagus, tossing the spears to ensure they are evenly coated.

• 5

  Slice the lemon into thin rounds and place them directly on top of the cod fillet to infuse it with bright citrus notes during cooking.

• 6

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

• 7

  Serve the roasted cod and asparagus over a bed of warm cooked quinoa for a complete, protein-packed meal.