NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1.5 cups Asparagus

1.5 cups Fingerling potatoes

2 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Vegetable broth

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to ensure a non-stick surface without the use of oil.

• 2

  Halve the fingerling potatoes and steam them in a steamer basket over boiling water for 8-10 minutes until they are just beginning to soften.

• 3

  Arrange the cod fillets, trimmed asparagus spears, and the pre-steamed potatoes in a single layer on the prepared baking sheet.

• 4

  In a small mixing bowl, whisk together the lemon juice, lemon zest, vegetable broth, garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Spoon the lemon-herb mixture evenly over the cod and the vegetables, ensuring every piece is well-coated to lock in moisture during baking.

• 6

  Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is crisp-tender.

• 7

  Garnish the entire tray with freshly chopped parsley and serve immediately for a clean, nutrient-dense dinner.