NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 tbsp Olive oil

0.25 cup Dry quinoa

1 cup Asparagus

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Rinse quinoa and combine with 0.5 cup water in a small pot; bring to a boil, then simmer covered for 15 minutes until tender.

• 3

  Mince the garlic and finely chop the fresh parsley.

• 4

  In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, salt, and pepper.

• 5

  Place cod fillets and trimmed asparagus on the prepared baking sheet.

• 6

  Drizzle the lemon-herb mixture over both the fish and the asparagus, tossing the asparagus to coat evenly.

• 7

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

• 8

  Fluff the quinoa with a fork and serve the zesty cod and asparagus over the grains.