NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1.5 tbsp Olive oil

1 tbsp Fresh parsley

0.5 tsp Dried oregano

2 cloves Garlic

0.5 cup Cooked quinoa

1.5 cups Asparagus spears

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody, fibrous ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 3

  Pat the cod fillets dry with a paper towel to ensure a better texture and place them on the other side of the sheet.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, dried oregano, finely chopped parsley, sea salt, and black pepper.

• 5

  Drizzle the herb oil mixture over both the cod and the asparagus, using your hands or a brush to coat the asparagus evenly.

• 6

  Slice the half lemon into thin rounds and place them directly on top of the cod fillets for infused flavor.

• 7

  Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender and slightly charred.

• 8

  Serve the warm baked cod and roasted asparagus over a bed of fluffy cooked quinoa.