NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper until well combined.

• 5

  Drizzle the herb oil mixture evenly over the cod and asparagus, using your hands or a brush to ensure the asparagus is well coated.

• 6

  Thinly slice half of the lemon into rounds and place them directly on top of the cod fillet.

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