NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus

0.5 cup Quinoa

1.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the cod fillets completely dry with paper towels to ensure the herb rub adheres and the fish roasts rather than steams.

• 3

  Trim the tough, woody ends from the asparagus spears and arrange them on one side of the prepared baking sheet.

• 4

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, garlic powder, dried oregano, sea salt, and black pepper until well combined.

• 5

  Place the cod fillets on the other side of the baking sheet and generously brush the lemon-herb mixture over the fish and the asparagus.

• 6

  Toss the asparagus spears gently with tongs to ensure they are evenly coated in the oil and seasonings.

• 7

  Roast in the center of the oven for 12 to 15 minutes, depending on the thickness of the fish, until it is opaque and flakes easily with a fork.

• 8

  While the fish is roasting, fluff your pre-cooked quinoa in a small saucepan or bowl and warm it through if necessary.

• 9

  Portion the quinoa onto plates and top with the roasted cod and asparagus, finishing with a bright sprinkle of freshly chopped parsley.