NUTRITION

SERVINGS

INGREDIENTS

8 oz Alaskan cod fillet

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp lemon juice

1 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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Pat the Alaskan cod fillets completely dry with paper towels to ensure the best texture after baking.

• 3

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

• 4

  Arrange the cod fillets and trimmed asparagus spears on the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb mixture over the fish and vegetables, using a brush to coat the cod evenly.

• 6

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

• 7

  Fluff the pre-cooked quinoa and divide it between plates, topping with the baked cod, asparagus, and a sprinkle of fresh parsley.