NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillet

1 cup Asparagus spears

1 tbsp Olive oil

0.5 whole Lemon

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

PREPARATION

• 1

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

• 2

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

• 3

  Pat the cod fillets dry with a paper towel and place them on the other side of the baking sheet.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Drizzle the herb oil mixture evenly over both the cod and the asparagus, tossing the asparagus slightly to coat.

• 6

  Slice the half lemon into thin rounds and place them directly on top of the cod fillets.

• 7

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

• 8

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