NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Broccoli florets

1 medium Red bell pepper

0.5 cup Cooked quinoa

PREPARATION

• 1

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

• 2

  Slice the red bell pepper into bite-sized strips and trim the broccoli into uniform florets.

• 3

  Place the broccoli and bell peppers on one side of the sheet pan, tossing them with half of the olive oil, a pinch of sea salt, and black pepper.

• 4

  Place the cod fillets on the other side of the sheet pan.

• 5

  In a small bowl, whisk together the remaining olive oil, lemon juice, dried oregano, and garlic powder.

• 6

  Brush the lemon-herb mixture evenly over the top of the cod fillets, seasoning with the remaining salt and pepper.

• 7

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

• 8

  While the fish bakes, gently warm the pre-cooked quinoa in a small saucepan or microwave.

• 9

  Plate the baked cod and roasted vegetables over the bed of warm quinoa and serve immediately.