NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Cod fillet

2 cups Asparagus spears

1 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus spears and place them on the baking sheet along with the whole cherry tomatoes.

• 3

  Pat the cod fillets thoroughly dry with paper towels and place them in the center of the baking sheet, nestled among the vegetables.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.

• 5

  Drizzle the lemon-herb mixture evenly over the cod fillets and the vegetables, tossing the asparagus and tomatoes gently to ensure they are well coated.

• 6

  Season the entire tray with sea salt and freshly ground black pepper.

• 7

  Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender.

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving warm.