NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 bunch asparagus

0.25 cup dry quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  Pat the cod fillets dry with a paper towel to ensure a better texture and place them on the other side of the sheet pan.

• 5

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

• 6

  Drizzle the lemon-herb mixture over the cod and the asparagus, using a brush or your hands to coat everything evenly.

• 7

  Roast in the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.

• 8

  Fluff the quinoa with a fork and serve as a base for the flaky cod and roasted asparagus.