NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.25 cup Dry quinoa

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

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.

• 2

  Rinse the quinoa under cold water and place it in a small pot with 0.5 cups of water; bring to a boil, then reduce to a simmer, cover, and cook for 12-15 minutes until fluffy.

• 3

  Trim the woody ends off the asparagus and place the spears on one side of the prepared baking sheet.

• 4

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

• 5

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

• 6

  Drizzle the lemon-herb mixture evenly over the cod fillet and the asparagus, tossing the asparagus gently to ensure it is well coated.

• 7

  Bake in the center of the oven for 12-15 minutes, or until the cod is opaque throughout and flakes easily with a fork.

• 8

  Fluff the cooked quinoa and plate it alongside the roasted asparagus and cod.

• 9

  Garnish the entire dish with freshly chopped parsley and an extra squeeze of lemon if desired.