NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

1 cup Zucchini

1 cup Red bell pepper

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Toss the sliced zucchini and chopped bell pepper with half of the olive oil, sea salt, and black pepper directly on the baking sheet.

• 3

  Spread the vegetables in an even layer and roast for 10 minutes.

• 4

  While the vegetables roast, whisk together the remaining olive oil, lemon juice, minced garlic, and dried oregano in a small bowl.

• 5

  Remove the baking sheet from the oven, move the vegetables to the edges, and place the cod fillets in the center.

• 6

  Drizzle the lemon-herb mixture evenly over the cod fillets.

• 7

  Return the pan to the oven and bake for an additional 10 to 12 minutes, or until the cod is opaque and flakes easily with a fork.

• 8

  Serve the baked cod and roasted vegetables over the warm cooked quinoa.