NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 bunch Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and arrange the spears on one side of the baking sheet.

• 3

  Pat the cod fillets dry with a paper towel to ensure a better roast and place them on the other side of the sheet.

• 4

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, garlic powder, and dried oregano until well combined.

• 5

  Drizzle the herb mixture over both the cod and the asparagus, then sprinkle everything evenly with sea salt and black pepper.

• 6

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

• 7

  Serve the cod and asparagus over a bed of warm cooked quinoa and garnish with freshly chopped parsley.