NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

0.5 tbsp Extra virgin olive oil

0.25 cup Dry quinoa

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Rinse the quinoa in a fine-mesh strainer, then combine it with 0.5 cup water in a small saucepan over medium-high heat.

• 3

  Bring the quinoa to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

• 4

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

• 5

  Pat the cod fillets dry with a paper towel to ensure a good sear and place them on the other half of the pan.

• 6

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.

• 7

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

• 8

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

• 9

  Fluff the cooked quinoa with a fork and serve it alongside the fish and vegetables, garnishing with fresh chopped parsley.