NUTRITION

SERVINGS

INGREDIENTS

8 oz Alaskan cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh parsley

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Pat the Alaskan cod fillet dry with a paper towel to ensure a clean sear and place it on one side of the prepared baking sheet.

• 3

  Trim the woody ends off the asparagus spears and arrange them in a single layer on the other side of the baking sheet.

• 4

  In a small glass bowl, whisk together the olive oil, finely chopped parsley, oregano, garlic powder, sea salt, and black pepper.

• 5

  Drizzle the herb and oil mixture evenly over the cod and the asparagus, using your hands or a brush to coat all sides of the vegetables.

• 6

  Thinly slice half of the lemon into rounds and layer them directly on top of the cod fillet to infuse it with citrus notes while baking.

• 7

  Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork.

• 8

  Transfer the roasted asparagus and cod to a plate over a bed of warm cooked quinoa, finishing with a final squeeze of juice from the remaining lemon.