NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

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 baking sheet with parchment paper for easy cleanup.

• 2

  Pat the cod fillets thoroughly dry with paper towels to ensure they bake with a firm, flaky texture rather than steaming.

• 3

  In a small glass bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano until well combined.

• 4

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

• 5

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

• 6

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

• 7

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