NUTRITION

SERVINGS

INGREDIENTS

6 ounces Cod Fillet

1/2 cup Cooked Quinoa

2 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Honey

1 teaspoon Dried Parsley

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, a pinch of salt, and pepper on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

• 4

  While the broccoli roasts, pat the cod fillets dry with a paper towel and season both sides with dried parsley, salt, and pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 6

  Place the cod in the skillet and sear for 3-4 minutes per side until golden and the fish flakes easily with a fork.

• 7

  In a small bowl, whisk together the lemon juice and honey, then pour the mixture over the cod in the final minute of cooking to glaze.

• 8

  Place the warm quinoa on a plate, top with the herb-seared cod, and serve alongside the roasted broccoli.