NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Parsley

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 for easy cleanup.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.

• 3

  Drizzle the vegetables with extra virgin olive oil and season with half of the sea salt and black pepper.

• 4

  Pat the cod fillets dry with a paper towel and place them in the center of the baking sheet, nestled among the vegetables.

• 5

  In a small bowl, whisk together the melted ghee, lemon juice, lemon zest, minced garlic, and chopped parsley.

• 6

  Pour the lemon-herb sauce evenly over the cod fillets and season the fish with the remaining salt and pepper.

• 7

  Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork and the tomatoes have just begun to burst.

• 8

  Serve the baked fish and roasted vegetables over a bed of warm, fluffy cooked quinoa.