NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 medium Russet potato

1 cup Asparagus spears

0.5 tbsp Olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Dice the russet potato into 1/2-inch cubes and toss them on the sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 15 minutes until they begin to soften and turn light brown.

• 4

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

• 5

  Move the potatoes to one side of the tray and place the cod fillets and trimmed asparagus on the other side.

• 6

  Brush the lemon-herb mixture generously over the cod and lightly over the asparagus spears.

• 7

  Return the tray to the oven and bake for 12-15 minutes until the cod is opaque and flakes easily with a fork.

• 8

  Garnish the entire dish with fresh chopped parsley before serving.