NUTRITION

SERVINGS

INGREDIENTS

6.35 oz Cod Fillet

0.5 cup cooked Quinoa

1 cup Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

PREPARATION

• 1

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

• 2

  Pat the cod fillet dry with a paper towel and place it on the prepared baking sheet.

• 3

  Drizzle the cod with half of the olive oil and lemon juice, then season with dried oregano, sea salt, and black pepper.

• 4

  Bake the cod for 12 to 15 minutes or until the fish is opaque and flakes easily with a fork.

• 5

  While the fish bakes, place the broccoli florets in a steamer basket over boiling water and steam for 5 to 7 minutes until tender-bright green.

• 6

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

• 7

  Toss the steamed broccoli with the remaining olive oil and a pinch of salt.

• 8

  Plate the cod alongside the fluffy quinoa and steamed broccoli, drizzling any remaining pan juices over the fish before serving.