NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tablespoons Almond Flour

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Pat the cod fillet dry with a paper towel to ensure the crust adheres properly.

• 3

  In a small bowl, whisk together the olive oil and lemon juice, then brush it evenly over the top of the fish.

• 4

  Combine the almond flour with a pinch of sea salt, black pepper, and dried parsley in another small dish.

• 5

  Press the almond flour mixture firmly onto the top of the cod fillet to create an even layer.

• 6

  Place the fish on the prepared baking sheet and bake for 12 to 15 minutes until the fish is opaque and the crust is golden.

• 7

  While the fish bakes, steam the broccoli florets over boiling water for 5 minutes until they are tender-crisp and bright green.

• 8

  Warm the pre-cooked quinoa in a small pan or microwave until heated through.

• 9

  Plate the cod over the bed of fluffy quinoa and serve the steamed broccoli on the side with an extra squeeze of fresh lemon if desired.