NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus

1 cup Cooked quinoa

2 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tbsp Fresh dill

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper to ensure the fish doesn't stick without the use of oils.

• 2

  Pat the cod fillets dry with a paper towel and place them on one side of the prepared baking sheet.

• 3

  Mince the garlic and finely chop the fresh dill, then combine them in a small bowl with the lemon zest, sea salt, and black pepper.

• 4

  Press the herb and garlic mixture firmly onto the top of the cod fillets to create a flavorful, aromatic crust.

• 5

  Arrange the asparagus spears on the other side of the baking sheet and drizzle them with one tablespoon of the fresh lemon juice.

• 6

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

• 7

  While the fish bakes, fluff the pre-cooked quinoa and warm it in a small saucepan over low heat or in the microwave.

• 8

  Plate the baked cod and asparagus over the bed of fluffy quinoa and finish the dish with a final squeeze of the remaining lemon juice.