NUTRITION

SERVINGS

INGREDIENTS

12 oz Cod fillet

1 tbsp White miso paste

1 tbsp Mirin

1 tsp Honey

1 tsp Fresh ginger

1 clove Garlic

1 bunch Asparagus

1 tsp Toasted sesame oil

0.5 cup Dry quinoa

1 cup Water

0.5 cup Shelled edamame

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

PREPARATION

• 1

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

• 2

  Rinse the quinoa under cold water, then combine it with the water in a small saucepan; bring to a boil, reduce to a simmer, cover, and cook for 15 minutes.

• 3

  In a small mixing bowl, whisk together the miso paste, mirin, honey, grated ginger, and minced garlic until the glaze is smooth and well-combined.

• 4

  Place the cod fillets and the trimmed asparagus spears on the prepared baking sheet in a single layer.

• 5

  Brush the miso glaze generously over the top and sides of the cod fillets.

• 6

  Drizzle the asparagus with the toasted sesame oil and season with the sea salt and black pepper.

• 7

  Roast in the center of the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.

• 8

  Once the quinoa is cooked, fluff it with a fork and stir in the shelled edamame, allowing the residual heat to warm them through.

• 9

  Divide the edamame-quinoa mixture between plates, top with the roasted asparagus and miso-glazed cod, and garnish with freshly sliced green onions.