NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1.5 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh 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.

• 2

  Trim the woody ends off the asparagus and place them on one side of the baking sheet.

• 3

  Pat the cod fillets dry with a paper towel and place them on the other side of the baking sheet.

• 4

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

• 5

  Drizzle the lemon-herb mixture evenly over both the cod and the asparagus spears.

• 6

  Sprinkle the sea salt and black pepper over the entire tray.

• 7

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

• 8

  While the fish bakes, warm your pre-cooked quinoa in a small saucepan or microwave.

• 9

  Plate the cod and asparagus over the bed of fluffy quinoa and garnish with freshly chopped parsley before serving.