NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.25 cup quinoa

0.5 cup water

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Rinse the quinoa under cold water, then combine with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Place the cod fillet and the asparagus on the prepared baking sheet.

• 5

  Pour the lemon-herb mixture over the cod and asparagus, ensuring the asparagus is evenly coated.

• 6

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

• 7

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