NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.25 cup Whole wheat panko breadcrumbs

1.5 tbsp Extra virgin olive oil

1 tbsp Fresh parsley

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 medium Lemon

PREPARATION

• 1

  Preheat the grill to medium-high heat and lightly grease the grates with a small amount of oil.

• 2

  In a small bowl, mix the panko breadcrumbs, chopped parsley, dried thyme, garlic powder, sea salt, and black pepper.

• 3

  Drizzle 0.5 tablespoon of olive oil into the panko mixture and stir until the crumbs are lightly moistened.

• 4

  Brush the cod fillets with 0.5 tablespoon of olive oil, then press the herb-crumb mixture firmly onto the top of each fillet.

• 5

  Place the fish on the grill, crust-side up, and cook for 8-10 minutes until the fish is opaque and flakes easily with a fork.

• 6

  Toss the asparagus with the remaining 0.5 tablespoon of olive oil and grill for 4-5 minutes until tender and slightly charred.

• 7

  Serve the grilled fish immediately with a fresh squeeze of lemon juice.