NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 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 (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the cod fillet dry using paper towels to remove excess moisture, ensuring the marinade adheres properly.

• 3

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

• 4

  Place the cod fillet and the trimmed asparagus spears onto the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb mixture evenly over both the fish and the asparagus, then season everything with sea salt and black pepper.

• 6

  Bake for 12 to 15 minutes, or until the cod is opaque throughout and flakes easily with a fork.

• 7

  Transfer the baked cod and roasted asparagus to a plate over a bed of warm cooked quinoa.

• 8

  Garnish with freshly chopped parsley and an extra squeeze of lemon if desired before serving.