NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.33 cup Quinoa

1.5 cups 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Rinse the quinoa under cold water, then combine it in a small saucepan with 0.66 cups of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 3

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

• 4

  Place the cod fillets on the other side of the baking sheet, ensuring they are patted dry with a paper towel first.

• 5

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

• 6

  Drizzle the lemon-herb mixture evenly over both the cod and the asparagus, then sprinkle everything with sea salt and black pepper.

• 7

  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.

• 8

  Fluff the cooked quinoa with a fork and divide it between plates, topping with the baked cod and roasted asparagus.

• 9

  Garnish with freshly chopped parsley and an extra squeeze of lemon if desired before serving.