NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh parsley

1 tsp Dried oregano

1 clove Garlic

0.5 whole Lemon

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

  Pat the cod fillets dry with paper towels to ensure a firm, flaky texture after baking.

• 3

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

• 4

  Place the cod fillets on the other side of the baking sheet, ensuring they do not overlap.

• 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 spears to coat them evenly.

• 7

  Thinly slice the lemon and place the slices directly on top of the cod fillets, then sprinkle with fresh chopped parsley.

• 8

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

• 9

  Serve the baked cod and asparagus immediately over a bed of warm, fluffy cooked quinoa.