NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Spread the asparagus in a single layer on the prepared baking sheet and roast for 12 to 15 minutes until tender and slightly charred.

• 4

  Pat the cod fillets dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 5

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

• 6

  Place the cod in the hot pan and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.

• 7

  During the last minute of cooking, add the minced garlic and lemon juice to the pan, spooning the liquid over the fish to infuse flavor.

• 8

  Serve the pan-seared cod immediately alongside the roasted asparagus and fluffy quinoa, garnished with finely chopped fresh parsley.