NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 tbsp Fresh parsley

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus spears and arrange them on one side of the prepared baking sheet.

• 3

  Pat the cod fillets thoroughly dry with paper towels to ensure a better texture and place them on the other side of the sheet.

• 4

  In a small glass bowl, whisk together the olive oil, garlic powder, dried oregano, sea salt, black pepper, and the juice from half the lemon.

• 5

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

• 6

  Top each cod fillet with thin slices from the remaining lemon half and a sprinkle of freshly chopped parsley.

• 7

  Slide the pan into the oven and bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.

• 8

  Portion the fluffy cooked quinoa onto plates and top with the roasted asparagus and the lemon-herb cod fillets.