NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

PREPARATION

• 1

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

• 2

  Pat the cod fillets completely dry with a paper towel to ensure the best texture during baking.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, chopped parsley, and chopped dill.

• 4

  Place the cod fillets and the trimmed asparagus spears onto the prepared baking sheet.

• 5

  Drizzle the lemon-herb sauce evenly over the fish and the asparagus, using a brush if necessary to coat the fillets thoroughly.

• 6

  Season the fish and vegetables with the sea salt and black pepper.

• 7

  Bake in the center of the oven for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.

• 8

  Transfer the baked fish and roasted asparagus to a plate and serve immediately over the warm, fluffy cooked quinoa.