NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 cup 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

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears 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 glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano.

• 5

  Drizzle the lemon-herb mixture evenly over both the cod fillet and the asparagus spears.

• 6

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

• 7

  Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is crisp-tender.

• 8

  While the fish bakes, ensure your pre-cooked quinoa is warmed through.

• 9

  Plate the meal by placing the fluffy quinoa on the bottom, topping it with the cod fillet and the roasted asparagus.

• 10

  Garnish the entire dish with freshly chopped parsley and an extra squeeze of lemon if desired.