NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1.5 cups Asparagus

0.5 cup Cooked quinoa

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic, minced

1 tsp Dried parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Pat the cod fillets dry with a paper towel to ensure the best texture, then place them on the other side of the sheet.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and dried parsley.

• 5

  Drizzle the lemon-herb mixture evenly over both the cod and the asparagus, tossing the asparagus gently to coat.

• 6

  Season the cod and asparagus with the sea salt and black pepper.

• 7

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

• 8

  Serve the hot cod and asparagus over a bed of warm, fluffy quinoa.