NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

10 spears Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Snap off the tough, woody ends of the asparagus spears and spread them across one half of the prepared baking sheet.

• 3

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

• 4

  In a small glass jar or bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Drizzle the lemon-herb mixture evenly over both the cod and the asparagus, using your hands or a brush to ensure the fish is well-coated.

• 6

  Roast in the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.

• 7

  Transfer the roasted cod and asparagus to a plate alongside the warm cooked quinoa.

• 8

  Garnish with a sprinkle of fresh chopped parsley and an extra squeeze of lemon if desired before serving.