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 fresh parsley

1 tbsp fresh dill

1 medium lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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 very dry with paper towels to ensure the herb topping adheres properly and the fish doesn't steam.

• 3

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

• 4

  Place the cod fillets and the trimmed asparagus spears on the prepared baking sheet.

• 5

  Brush the herb oil mixture generously over the top of the cod and toss the asparagus lightly with the remaining oil on the pan.

• 6

  Slice half of the lemon into thin rounds and place them on top of the cod fillets; reserve the other half for serving.

• 7

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

• 8

  Serve the herb-baked cod and roasted asparagus over the warm cooked quinoa, finishing with a final squeeze of fresh lemon juice.