NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 medium Lemon

2 cloves Garlic

1 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.

• 2

  Trim the tough, woody ends off the asparagus spears and place them on one half of the prepared baking sheet.

• 3

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

• 4

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

• 5

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

• 6

  Slice half of the 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.

• 8

  Squeeze the juice from the remaining lemon half over the entire tray and garnish with freshly chopped parsley.

• 9

  Serve the roasted cod and asparagus immediately alongside the warm, fluffy quinoa.