NUTRITION

SERVINGS

INGREDIENTS

6 ounces Cod Fillet

1/2 cup Cooked Quinoa

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 tablespoon Extra Virgin Olive Oil

2 cloves minced Garlic

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

PREPARATION

• 1

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

• 2

  Toss the chopped zucchini and red bell pepper with half of the olive oil, salt, and pepper directly on the baking sheet.

• 3

  Roast the vegetables for 10 minutes to give them a head start.

• 4

  In a small bowl, whisk together the remaining olive oil, minced garlic, lemon juice, and chopped parsley.

• 5

  Pat the cod fillets dry with a paper towel and coat them evenly with the garlic-herb mixture.

• 6

  Remove the baking sheet from the oven, move the vegetables to the sides, and place the cod fillets in the center.

• 7

  Return the sheet to the oven and bake for another 12-15 minutes until the cod is opaque and flakes easily with a fork.

• 8

  Serve the baked cod and roasted vegetables over the warm, fluffy quinoa and garnish with extra lemon wedges if desired.