NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

0.5 cup chickpeas

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 clove garlic

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them dry with a clean kitchen towel to ensure they get crispy.

• 3

  Trim the woody ends off the asparagus and slice the cherry tomatoes in half.

• 4

  Place the chickpeas, asparagus, and cherry tomatoes on the sheet pan, drizzle with half of the olive oil, and sprinkle with half of the salt, pepper, and oregano.

• 5

  Mince the garlic and whisk it together with the remaining olive oil and lemon juice in a small bowl.

• 6

  Pat the cod fillet dry and place it in the center of the sheet pan, moving the vegetables to the sides.

• 7

  Brush the lemon-garlic mixture over the cod and season with the remaining salt, pepper, and oregano.

• 8

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

• 9

  Serve immediately, drizzling any remaining pan juices over the fish for extra flavor.