NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh 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 rimmed baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and dried oregano until well combined.

• 5

  Drizzle the lemon-herb mixture evenly over both the cod and the asparagus, using a brush or spoon to coat the fish thoroughly.

• 6

  Sprinkle the sea salt and black pepper over the fish and vegetables.

• 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

  Place the warm cooked quinoa in a shallow bowl or plate, top with the roasted asparagus and cod, and garnish with freshly chopped parsley.