NUTRITION

SERVINGS

INGREDIENTS

9 oz cod fillet

1 tbsp olive oil

1 bunch asparagus

0.5 cup cooked quinoa

1 tbsp fresh parsley

1 tbsp fresh dill

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and arrange the spears on one half of the prepared baking sheet.

• 3

  Pat the cod fillet dry with a paper towel and place it on the other half of the sheet pan.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, chopped parsley, and chopped dill until well combined.

• 5

  Brush the herb oil mixture generously over the cod and drizzle the remaining oil over the asparagus.

• 6

  Season both the fish and vegetables with sea salt and black pepper, then top the cod with thin lemon slices.

• 7

  Roast for 12 to 15 minutes until the fish is opaque and flakes easily with a fork while the asparagus remains vibrant.

• 8

  Serve the zesty cod and asparagus over a bed of warm quinoa to soak up all the delicious lemon juices.