NUTRITION

SERVINGS

INGREDIENTS

7 oz cod fillet

1 cup asparagus

0.5 cup cherry tomatoes

0.5 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp fresh dill

1 clove garlic

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and mince the garlic clove.

• 3

  Place the cod fillet on one side of the baking sheet and arrange the asparagus and cherry tomatoes on the other side.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper.

• 5

  Drizzle the lemon-herb mixture evenly over the cod and the vegetables, tossing the vegetables slightly to coat.

• 6

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

• 7

  While the fish bakes, warm the pre-cooked quinoa in a small saucepan or microwave.

• 8

  Remove the tray from the oven and garnish everything with freshly chopped parsley and dill.

• 9

  Plate the cod and roasted vegetables over the bed of quinoa, drizzling any remaining juices from the pan over the top.