NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

0.25 cup panko breadcrumbs

1 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cooked quinoa

PREPARATION

• 1

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

• 2

  In a small mixing bowl, combine the panko breadcrumbs, grated parmesan, lemon zest, chopped parsley, and garlic powder.

• 3

  Stir in half of the olive oil into the breadcrumb mixture until it resembles wet sand.

• 4

  Pat the cod fillets completely dry with paper towels and place them on one side of the baking sheet.

• 5

  Arrange the asparagus spears on the other side of the baking sheet, drizzling them with the remaining olive oil and a pinch of salt and pepper.

• 6

  Press the lemon-herb breadcrumb mixture firmly onto the top of the cod fillets to create a thick, even crust.

• 7

  Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork, and the crust is golden and toasted.

• 8

  Serve the crispy cod immediately alongside the roasted asparagus and warm cooked quinoa.