NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.25 cup Dry quinoa

1 cup Broccoli florets

0.5 medium Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 wedge Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  In a small saucepan, combine the dry quinoa with 0.5 cup of water, bring to a boil, then reduce heat to low and simmer covered for 15 minutes.

• 3

  Place the broccoli florets and sliced red bell pepper on the prepared baking sheet and toss with 0.5 tbsp of olive oil and a pinch of salt.

• 4

  Pat the cod fillet dry and season both sides with the remaining olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Nestle the fish onto the baking sheet with the vegetables and roast for 12 to 15 minutes until the fish is opaque and the vegetables are tender.

• 6

  Fluff the cooked quinoa with a fork and serve it as a base for the herb-baked fish and roasted vegetables, finishing with fresh parsley and a squeeze of lemon.