NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and season with half of the salt and pepper.

• 4

  Roast the asparagus in the oven for 12-15 minutes until they are tender and slightly browned.

• 5

  While the vegetables roast, pat the cod fillets dry with a paper towel and season both sides with garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat.

• 7

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

• 8

  Remove the skillet from the heat and drizzle the fresh lemon juice over the cod fillets.

• 9

  Plate the warm cooked quinoa and top with the roasted asparagus and pan-seared cod.

• 10

  Garnish with freshly chopped parsley before serving.