NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Broccoli florets

1 medium Red bell pepper

1 tbsp Fresh parsley

1 tsp Dried oregano

0.5 medium Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Slice the red bell pepper into thin strips and break the broccoli into bite-sized florets.

• 3

  In a large bowl, toss the broccoli and bell pepper with 0.5 tablespoons of olive oil, 0.125 teaspoons of sea salt, and 0.125 teaspoons of black pepper.

• 4

  Spread the vegetables in a single layer on the prepared sheet pan and roast for 10 minutes to begin softening.

• 5

  While the vegetables roast, mince the garlic and finely chop the fresh parsley.

• 6

  Pat the cod fillets dry with a paper towel and season both sides with the remaining olive oil, garlic, parsley, dried oregano, and the rest of the salt and pepper.

• 7

  Remove the pan from the oven, push the vegetables to the sides, and place the cod fillets in the center.

• 8

  Squeeze the juice of the half lemon over the fish and vegetables.

• 9

  Return the pan to the oven and bake for an additional 12 to 15 minutes until the cod is opaque and flakes easily with a fork.

• 10

  Serve the roasted cod and vegetables over the warm cooked quinoa to soak up the bright citrus juices.