NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 tbsp Olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 cup Fresh parsley

1 clove Garlic

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Prepare the gremolata by finely chopping the fresh parsley and mincing the garlic clove.

• 3

  In a small bowl, combine the chopped parsley, minced garlic, lemon zest, and 1 teaspoon of the olive oil, mixing until well incorporated.

• 4

  Place the cod fillets and the trimmed asparagus spears onto the prepared baking sheet.

• 5

  Drizzle the remaining olive oil over the fish and asparagus, then season both with sea salt and black pepper.

• 6

  Evenly press the gremolata mixture onto the top of each cod fillet to create a vibrant herb crust.

• 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.

• 8

  Divide the warm cooked quinoa between plates, top with the roasted asparagus and baked cod, and finish with a bright squeeze of fresh lemon juice.