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 lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

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

  Wash the asparagus and snap off the tough, woody ends, then place the spears on one side of the prepared baking sheet.

• 3

  Pat the cod fillet completely dry with a paper towel to ensure a better texture and place it on the other side of the baking sheet.

• 4

  In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, and minced garlic.

• 5

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

• 6

  Bake in the center of the oven for 12 to 15 minutes, until the cod is opaque and flakes easily with a fork and the asparagus is tender with lightly browned tips.

• 7

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

• 8

  Transfer the fluffy quinoa to a plate, top with the roasted asparagus and the cod fillet, then garnish with a generous sprinkle of fresh chopped parsley.