NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 cup Asparagus spears

0.13 cup Quinoa

0.25 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

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.

• 2

  Pat the cod fillets thoroughly dry with paper towels to ensure the herb topping adheres and the fish bakes evenly.

• 3

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

• 4

  Arrange the cod fillets and the trimmed asparagus spears in a single layer on the prepared baking sheet.

• 5

  Drizzle the lemon-herb mixture over the fish and asparagus, using a brush or clean hands to ensure the asparagus is evenly coated.

• 6

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

• 7

  Fluff the pre-cooked quinoa and divide it between plates, topping with the baked cod and roasted asparagus.