NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

10 medium asparagus

0.5 cup cherry tomatoes

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

  Pat the cod fillet dry with a paper towel on both sides to ensure the herb topping adheres properly.

• 3

  In a small mixing bowl, whisk together half of the olive oil, the lemon juice, lemon zest, minced garlic, and dried oregano.

• 4

  Place the cod fillet, asparagus spears, and cherry tomatoes onto the prepared baking sheet in a single layer.

• 5

  Drizzle the remaining olive oil over the asparagus and tomatoes, tossing gently to coat.

• 6

  Brush the lemon-herb mixture evenly over the top of the cod fillet and season the entire tray with sea salt and black pepper.

• 7

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

• 8

  Transfer the roasted vegetables and fish to a plate and serve immediately over the warm cooked quinoa.