NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Cod Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Thyme and Parsley

PREPARATION

• 1

  Preheat your oven to 400°F and prepare a grill or grill pan over medium-high heat.

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them on a baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

• 4

  Pat the cod fillet dry and rub with the remaining olive oil, dried herbs, and a splash of lemon juice.

• 5

  Place the cod on the grill and cook for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.

• 6

  Warm the pre-cooked quinoa in a small saucepan or microwave.

• 7

  Plate the grilled cod alongside the roasted broccoli and quinoa, finishing with the remaining fresh lemon juice.