NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

0.25 cup dry quinoa

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Preheat your oven to 400°F and toss the asparagus with 0.5 tbsp of olive oil and a pinch of salt and pepper on a baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until it reaches a crisp-tender texture and set aside.

• 4

  Pat the cod fillets thoroughly dry with paper towels and season both sides with the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until a golden crust forms.

• 6

  Reduce the heat to low, add the minced garlic and lemon juice to the skillet, and spoon the pan juices over the fish for 60 seconds.

• 7

  Fluff the cooked quinoa with a fork and serve it with the cod and roasted asparagus, finishing with a garnish of chopped fresh parsley.