NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

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 baking sheet with parchment paper.

• 2

  Pat the cod fillet dry with paper towels and place it on one side of the prepared baking sheet.

• 3

  Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet.

• 4

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

• 5

  Drizzle half of the lemon-herb mixture over the cod and the remaining half over the asparagus, tossing the spears to coat evenly.

• 6

  Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.

• 7

  Plate the warm cooked quinoa and top with the baked cod and roasted asparagus.

• 8

  Garnish the entire dish with chopped fresh parsley and an extra squeeze of lemon if desired.