NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1.5 cups asparagus spears

4 oz baby potatoes

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp fresh parsley

1 tsp dried dill

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them on one side of the baking sheet with a tiny drizzle of the olive oil and a pinch of salt.

• 3

  Roast the potatoes for 15 minutes to give them a head start on tenderness.

• 4

  While potatoes roast, mince the garlic and finely chop the fresh parsley.

• 5

  Remove the sheet pan from the oven and place the cod fillet and trimmed asparagus spears on the remaining space.

• 6

  Drizzle the remaining olive oil over the cod and asparagus, then evenly sprinkle with minced garlic, parsley, dill, salt, and pepper.

• 7

  Squeeze the juice of the lemon half over the entire tray and place the lemon wedge on the pan for extra aroma.

• 8

  Return the pan to the oven and bake for another 10 to 12 minutes until the cod is opaque and flakes easily with a fork.