NUTRITION

SERVINGS

INGREDIENTS

6 ounces Cod Fillet

1.5 cups Broccoli Florets

2 tablespoons Non-fat Greek Yogurt

2 tablespoons Panko Breadcrumbs

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Honey

0.25 teaspoon Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with one teaspoon of olive oil and a pinch of salt, then spread them out on one side of the baking sheet.

• 3

  Pat the cod fillet dry with a paper towel and place it on the other side of the baking sheet.

• 4

  In a small bowl, mix the panko breadcrumbs with the remaining half teaspoon of olive oil and the garlic powder.

• 5

  Press the panko mixture onto the top of the cod fillet to create an even crust.

• 6

  Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork and the broccoli is tender.

• 7

  While the fish bakes, whisk together the Greek yogurt, lemon juice, and honey in a small ramekin to create the sauce.

• 8

  Serve the crispy cod alongside the roasted broccoli and drizzle with the lemon yogurt sauce.