NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Olive oil

10 spears Asparagus

0.5 cup Cooked quinoa

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and set a grill pan over medium-high heat on the stove.

• 2

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 3

  Place the asparagus spears on a parchment-lined baking sheet and drizzle with half of the lemon-garlic marinade, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly charred at the tips.

• 5

  While the asparagus roasts, brush the remaining marinade onto the cod fillets and place them on the hot grill pan.

• 6

  Grill the fish for 4 to 5 minutes per side, or until the flesh is opaque and flakes easily with a fork.

• 7

  Warm the cooked quinoa and divide it between plates, topping with the grilled fish and serving the roasted asparagus alongside.