NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillets

1 bunch asparagus

0.25 cup dry quinoa

0.5 cup water

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Combine dry quinoa with water in a small pot, bring to a boil, then simmer covered for 15 minutes.

• 3

  Trim the tough ends from the asparagus and place them on one side of the prepared baking sheet.

• 4

  Pat the cod fillets dry and place them on the other side of the sheet.

• 5

  Whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl.

• 6

  Pour the marinade over the fish and asparagus, ensuring the vegetables are well-coated.

• 7

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

• 8

  Fluff the quinoa and serve as a base for the fish and asparagus, garnishing with fresh parsley.