NUTRITION

SERVINGS

INGREDIENTS

8 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

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 3

  Pat the cod fillets dry with a paper towel and place them on the other side of the sheet pan.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Drizzle the herb mixture evenly over both the cod fillets and the asparagus spears, tossing the asparagus slightly to coat.

• 6

  Place the sheet pan in the oven and bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork.

• 7

  While the fish bakes, warm the pre-cooked quinoa in a small saucepan or microwave.

• 8

  Plate the cod and roasted asparagus over the bed of fluffy quinoa and garnish with extra lemon wedges if desired.