NUTRITION

SERVINGS

INGREDIENTS

9 oz cod fillet

12 medium asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 minced garlic clove

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 rimmed baking sheet with parchment paper.

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.

• 3

  Place the cod fillet and the trimmed asparagus spears onto the prepared baking sheet in a single layer.

• 4

  Drizzle the lemon-herb mixture evenly over the fish and the asparagus, then season everything with sea salt and black pepper.

• 5

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

• 6

  Transfer the cooked quinoa to a plate, top with the baked cod and asparagus, and garnish with freshly chopped parsley before serving.