NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus

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

0.5 cup Cooked quinoa

PREPARATION

• 1

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

• 2

  Prepare the asparagus by snapping off the tough, woody ends and mincing the garlic clove finely.

• 3

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

• 4

  Pat the cod fillet completely dry with a paper towel and place it on one side of the prepared baking sheet, then arrange the asparagus in a single layer on the other side.

• 5

  Brush the lemon-herb marinade generously over the top of the cod and drizzle the remaining mixture over the asparagus, tossing the spears gently to ensure they are well-coated.

• 6

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

• 7

  Transfer the roasted cod and asparagus to a plate and serve immediately alongside the warm, cooked quinoa.