NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

10 medium Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tablespoons of olive oil and sprinkle with a pinch of sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the asparagus for 12 to 15 minutes until they reach a tender consistency with slightly charred tips.

• 5

  While the vegetables roast, pat the cod fillet dry with a paper towel and season both sides with the remaining sea salt, black pepper, and dried oregano.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a non-stick skillet over medium-high heat until shimmering.

• 7

  Carefully place the cod in the skillet and sear for 3 to 4 minutes without moving it to develop a golden crust.

• 8

  Flip the fillet and add the minced garlic and lemon juice to the pan, cooking for another 3 minutes until the fish is opaque and flakes easily with a fork.

• 9

  Plate the cod immediately alongside the warm quinoa and roasted asparagus spears.