NUTRITION

SERVINGS

INGREDIENTS

9 oz cod fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp lemon zest

1 tbsp lemon juice

1 tsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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 a paper towel and place it on one side of the prepared baking sheet.

• 3

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

• 4

  Spread the herb and lemon mixture evenly over the top of the cod fillet, pressing slightly so it adheres.

• 5

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

• 6

  Drizzle the remaining olive oil over the asparagus and toss with a tiny pinch of salt and pepper.

• 7

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

• 8

  Fluff the pre-cooked quinoa and serve the baked cod and asparagus directly over the warm grains.