NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 bunch asparagus

0.25 cup dry quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp fresh 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

  Rinse the quinoa thoroughly in a fine-mesh strainer, then combine with 0.5 cup water in a small pot; bring to a boil, 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

  Pat the cod fillets dry with a paper towel and place them on the other side of the baking sheet.

• 5

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

• 6

  Drizzle the lemon-herb mixture evenly over the cod and asparagus, then sprinkle both with sea salt and black pepper.

• 7

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

• 8

  Fluff the cooked quinoa with a fork and serve as a base for the roasted fish and vegetables.