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 Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Place the cod fillet on one side of the baking sheet and the trimmed asparagus spears on the other side.

• 4

  Drizzle the lemon-herb mixture over both the fish and the asparagus, using a brush or your hands to ensure the asparagus is evenly coated.

• 5

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

• 6

  While the fish bakes, warm your pre-cooked quinoa in a small saucepan or microwave.

• 7

  Plate the cod and asparagus over the bed of fluffy quinoa and garnish with extra fresh lemon slices if desired.