NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 medium Lemon

2 clove Garlic

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus and arrange the stalks on one side of the prepared baking sheet.

• 3

  Pat the cod fillets dry with paper towels and place them on the other side of the baking sheet.

• 4

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, chopped parsley, dill, sea salt, and black pepper.

• 5

  Drizzle the herb and oil mixture over both the cod and the asparagus, using a brush or clean hands to ensure the fish is well-coated and the asparagus is tossed evenly.

• 6

  Slice the remaining lemon into thin rounds and place them directly on top of the cod fillets.

• 7

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

• 8

  Transfer the roasted cod and asparagus to a plate and serve immediately over the warm cooked quinoa.