NUTRITION

SERVINGS

INGREDIENTS

8 oz Basa fillets

2 tbsp Almond meal

0.5 tbsp Olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.25 cup Cooked quinoa

PREPARATION

• 1

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

• 2

  In a small bowl, combine the almond meal, dried oregano, garlic powder, sea salt, black pepper, and fresh lemon zest to create the crust mixture.

• 3

  Pat the basa fillets dry with a paper towel, then lightly brush the top of each fillet with half of the olive oil.

• 4

  Press the almond meal mixture firmly onto the top of the fillets to create an even, crispy coating.

• 5

  Toss the asparagus spears with the remaining olive oil and a pinch of salt, then arrange them on the baking sheet alongside the fish.

• 6

  Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork and the almond crust is golden brown.

• 7

  Drizzle the fresh lemon juice over the fish and asparagus immediately after removing from the oven.

• 8

  Serve the crispy basa and roasted asparagus over the warm cooked quinoa for a complete, nutrient-dense meal.