NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 cup Zucchini

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Prepare the vegetables by trimming the woody ends off the asparagus and slicing the zucchini into half-moons.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.

• 4

  Place the cod fillet in the center of the sheet pan and surround it with the asparagus, zucchini, and cherry tomatoes.

• 5

  Drizzle the lemon-herb mixture evenly over the fish and the vegetables, using a brush if necessary to ensure the cod is well coated.

• 6

  Sprinkle the sea salt and black pepper over the entire tray.

• 7

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

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving immediately.