NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 tbsp Fresh parsley

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 very dry with paper towels to ensure the best texture after roasting.

• 3

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

• 4

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.

• 5

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

• 6

  Season everything with the sea salt and black pepper.

• 7

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

• 8

  Fluff the pre-cooked quinoa and place it in a serving bowl or plate.

• 9

  Top the quinoa with the roasted cod and asparagus, then garnish with freshly chopped parsley before serving.