NUTRITION

SERVINGS

INGREDIENTS

10 oz cod fillet

0.75 tbsp extra virgin olive oil

1.5 cups asparagus spears

1 medium lemon

1 tsp dried oregano

1 tsp garlic powder

0.5 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Snap off the woody ends of the asparagus spears and arrange them on one half of the prepared baking sheet.

• 3

  Pat the cod fillets thoroughly dry with a paper towel and place them on the other half of the baking sheet.

• 4

  In a small bowl, whisk together the olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 5

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

• 6

  Slice half of the lemon into thin rounds and place them directly on top of the cod fillets; squeeze the remaining lemon half over the entire tray.

• 7

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

• 8

  Remove from the oven and garnish with finely chopped fresh parsley before serving immediately.