NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus spears

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tsp Garlic powder

0.5 whole Lemon

0.25 cup Cooked quinoa

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus spears and arrange them on one half of the prepared baking sheet.

• 3

  Place the cod fillet on the other half of the baking sheet.

• 4

  Drizzle the extra virgin olive oil evenly over both the cod and the asparagus.

• 5

  In a small bowl, mix the sea salt, black pepper, dried oregano, and garlic powder, then sprinkle the mixture over the fish and vegetables.

• 6

  Thinly slice half of the lemon and place the rounds directly on top of the cod; squeeze any remaining juice from the lemon ends over the asparagus.

• 7

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

• 8

  Serve the hot baked cod and roasted asparagus over a bed of fluffy cooked quinoa.