NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 bunch asparagus

1.5 tbsp extra virgin olive oil

2 whole garlic cloves

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 cup cooked quinoa

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 the spears on the baking sheet.

• 3

  Mince the garlic and toss it with the asparagus, 0.5 tablespoon of olive oil, a pinch of sea salt, and black pepper.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred at the tips.

• 5

  While the vegetables roast, pat the cod fillets completely dry with a paper towel and season both sides with sea salt, black pepper, and dried oregano.

• 6

  Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.

• 7

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

• 8

  Fluff the warm cooked quinoa and stir in a squeeze of fresh lemon juice.

• 9

  Plate the cod over the quinoa with the roasted asparagus on the side and garnish with any remaining lemon juice.