NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

1 tbsp Olive oil

1 medium Lemon

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the cod fillet on the other side of the sheet pan and drizzle the herb marinade over both the fish and the asparagus, tossing the asparagus to coat evenly.

• 5

  Slice the remaining half of the lemon into thin rounds and place them on top of the cod fillet.

• 6

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

• 7

  Serve the baked cod and asparagus over a bed of warm cooked quinoa to soak up the flavorful juices.