NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus

0.5 cup Quinoa, cooked

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried parsley

0.5 tsp Garlic powder

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 for easy cleanup.

• 2

  Pat the cod fillets dry with paper towels to ensure the herb mixture adheres well and the fish bakes with a clean texture.

• 3

  Trim the tough, woody ends off the asparagus spears and spread them out on one side of the prepared baking sheet.

• 4

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried parsley, garlic powder, sea salt, and black pepper.

• 5

  Place the cod fillets on the other side of the baking sheet and brush the lemon-herb mixture generously over both the fish and the asparagus spears.

• 6

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

• 7

  While the fish bakes, warm your pre-cooked quinoa in a small saucepan or microwave.

• 8

  Plate the cod and asparagus over the bed of fluffy quinoa and garnish with an extra squeeze of fresh lemon if desired.