NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1.5 cups asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the cod fillet completely dry with paper towels to ensure the topping adheres and the fish flakes perfectly.

• 3

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

• 4

  Place the cod fillet on the other side of the baking sheet.

• 5

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

• 6

  Drizzle half of the lemon-herb mixture over the cod and the remaining half over the asparagus, tossing the spears to coat them evenly.

• 7

  Bake for 12 to 15 minutes, or until the cod is opaque and reaches an internal temperature of 145°F, and the asparagus is tender yet still has a slight snap.

• 8

  Fluff the pre-cooked quinoa and serve it as a base for the fish and vegetables, drizzling any remaining pan juices over the top.