NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus

0.33 cup Quinoa

1.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Rinse the quinoa under cold water, then combine it in a small pot with 0.66 cups of water; bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.

• 3

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

• 4

  Place the cod fillet and the trimmed asparagus spears onto the prepared baking sheet.

• 5

  Drizzle the lemon-herb marinade over the fish and the asparagus, using a brush or spoon to ensure the cod is evenly 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 and the asparagus is tender-crisp.

• 7

  Fluff the cooked quinoa with a fork and plate it alongside the roasted cod and asparagus.

• 8

  Garnish the entire dish with freshly chopped parsley and an extra squeeze of lemon if desired before serving.