NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

2 tbsp almond flour

1 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.25 cup cooked quinoa

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Pat the cod fillets completely dry with a paper towel to ensure the crust stays crisp during baking.

• 3

  In a small mixing bowl, combine the almond flour, lemon zest, finely chopped parsley, and half of the sea salt and black pepper.

• 4

  Brush the top of the cod fillets with half of the olive oil, then evenly press the almond flour mixture onto the surface of the fish.

• 5

  Toss the asparagus spears with the remaining olive oil, sea salt, and black pepper directly on the baking sheet.

• 6

  Place the crusted cod fillets on the baking sheet next to the asparagus and bake for 12-15 minutes until the fish is opaque and the topping is golden.

• 7

  Serve the baked cod and roasted asparagus over a bed of warm quinoa, finishing the dish with a fresh squeeze of lemon juice.