NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

10 spears Asparagus

0.5 cup Cooked quinoa

1 tbsp Olive oil

1 medium Lemon

2 cloves 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 baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  In a small bowl, whisk together the olive oil, the juice of half the lemon, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Drizzle the herb oil mixture evenly over both the cod fillets and the asparagus spears, tossing the asparagus slightly to coat.

• 6

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

• 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 tender.

• 8

  Serve the baked cod and asparagus over the warm cooked quinoa, garnished with a sprinkle of fresh chopped parsley.