NUTRITION

SERVINGS

INGREDIENTS

8.8 oz Cod Fillet

0.5 cup Cooked Quinoa

0.5 cup Nonfat Greek Yogurt

1.5 cups Chopped Zucchini

1 cup Chopped Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Slivered Almonds

1 tbsp Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the chopped zucchini and red bell pepper with half of the olive oil and a pinch of sea salt.

• 3

  Spread the vegetables in a single layer and roast for 20 minutes until they are tender and slightly charred.

• 4

  While the vegetables roast, prepare the quinoa according to package instructions and fluff with a fork once finished.

• 5

  Pat the cod fillets completely dry with paper towels and season both sides with salt and black pepper.

• 6

  Heat the remaining olive oil in a large non-stick skillet over medium-high heat.

• 7

  Sear the cod for 3 to 4 minutes on each side until the exterior is golden brown and the fish flakes easily with a fork.

• 8

  In a small bowl, whisk together the nonfat Greek yogurt and lemon juice until smooth.

• 9

  Plate the herbed quinoa and top with the roasted vegetables and seared cod.

• 10

  Finish the dish with a dollop of the lemon-yogurt sauce and a sprinkle of toasted slivered almonds.