NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Place the cod fillets and the trimmed asparagus spears onto the prepared baking sheet.

• 3

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

• 4

  Drizzle the lemon-herb mixture over both the fish and the asparagus, tossing the vegetables gently to ensure an even coating.

• 5

  Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork while the asparagus remains vibrant and tender.

• 6

  Serve the baked fish and roasted vegetables over a bed of warm, fluffy quinoa for a clean and satisfying meal.