NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillets

1.5 cups asparagus spears

1.5 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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 ends off the asparagus spears and spread them out on one half of the prepared baking sheet.

• 3

  Pat the cod fillets completely dry with a paper towel and place them on the other half of the baking sheet.

• 4

  In a small glass bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, 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 ensure the asparagus is evenly coated.

• 6

  Slice the lemon half into thin rounds and arrange them directly on top of the cod fillets to infuse them with citrus flavor.

• 7

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

• 8

  Remove from the oven and garnish everything with a sprinkle of freshly chopped parsley before serving hot.