NUTRITION

SERVINGS

INGREDIENTS

7 oz Cod fillet

1 tbsp Olive oil

1 bunch Asparagus

0.5 cup Cooked quinoa

1 whole Lemon

2 cloves Garlic

1 tsp Dried parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends from the asparagus spears and arrange them on one half of the prepared baking sheet.

• 3

  Pat the cod fillets very dry with paper towels to ensure a clean sear in the oven and place them on the other half of the sheet.

• 4

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

• 5

  Drizzle the herb-garlic oil generously over the cod fillets and the asparagus, using your hands or a brush to coat the vegetables evenly.

• 6

  Thinly slice the remaining lemon half into rounds and layer them over the top of the cod for extra brightness and moisture.

• 7

  Roast in the oven for 12-15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender with lightly charred tips.

• 8

  Divide the warm cooked quinoa between plates and top with the lemon-herb cod and roasted asparagus, drizzling any remaining pan juices over the top.