NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

0.5 cup Cooked quinoa

1 tbsp Olive oil

1 tbsp 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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the cod fillets dry with a paper towel to ensure the best texture and place them on one side of the prepared baking sheet.

• 3

  Trim the woody ends off the asparagus spears and arrange them in a single layer on the other side of the baking sheet.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and dried oregano until well combined.

• 5

  Brush the lemon-herb mixture generously over the cod fillets and drizzle the remaining sauce over the asparagus spears.

• 6

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

• 7

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

• 8

  Transfer the warm cooked quinoa to a plate, top with the roasted cod and asparagus, and garnish with freshly chopped parsley before serving.