NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 bunch asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Trim the tough, woody ends off the asparagus and place the spears 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 baking sheet.

• 4

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

• 5

  Drizzle the herb mixture evenly over both the cod and the asparagus, using your hands or a brush to ensure the asparagus is well coated.

• 6

  Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork.

• 7

  Serve the roasted cod and asparagus over a bed of warm cooked quinoa, finishing with an extra squeeze of lemon if desired.