NUTRITION

SERVINGS

INGREDIENTS

8 oz Alaskan cod fillet

1.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 cup Zucchini

0.5 cup Cherry tomatoes

1 tbsp Fresh parsley

1 tsp Dried oregano

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Prepare the vegetables by trimming the woody ends off the asparagus and slicing the zucchini into half-moon shapes.

• 3

  Place the cod fillet in the center of the baking sheet and arrange the asparagus, zucchini, and cherry tomatoes around it in a single layer.

• 4

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

• 5

  Drizzle the herb oil mixture evenly over the cod and the vegetables, tossing the vegetables gently to ensure they are well coated.

• 6

  Place thin slices of lemon directly on top of the cod fillet to infuse it with citrus flavor while baking.

• 7

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

• 8

  Remove from the oven and garnish with freshly chopped parsley and an extra squeeze of lemon juice before serving.