NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

0.25 cup Quinoa

0.5 tbsp Extra virgin olive oil

1 whole Lemon

2 cloves Garlic

1 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 and line a large baking sheet with parchment paper.

• 2

  Rinse the quinoa in a fine-mesh strainer, then combine with 0.5 cups of water in a small saucepan; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 3

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

• 4

  Pat the cod fillets dry with a paper towel to ensure a good sear and place them on the other side of the sheet.

• 5

  In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, black pepper, and the juice of half the lemon.

• 6

  Drizzle the lemon-herb mixture over both the cod and the asparagus, tossing the asparagus gently to ensure even coating.

• 7

  Slice the remaining half of the lemon into thin rounds and layer them across the top of the cod fillets.

• 8

  Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.

• 9

  Once the quinoa is cooked, fluff it with a fork and stir in the finely chopped fresh parsley.

• 10

  Plate the cod and asparagus alongside the herb-flecked quinoa and serve immediately.