NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus

0.25 cup Quinoa

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

0.25 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 rimmed baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Place the cod fillet on the other side of the baking sheet.

• 5

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

• 6

  Drizzle the herb oil mixture over both the cod and the asparagus, tossing the asparagus gently to ensure even coating.

• 7

  Slice the half lemon into thin rounds and arrange them across the top of the cod fillet.

• 8

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

• 9

  Fluff the cooked quinoa with a fork and serve it as a base for the baked cod and asparagus.