NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

0.25 cup Quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Rinse the quinoa under cold water and place it in a small saucepan with 0.5 cups of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 3

  Trim the tough, woody ends off the asparagus spears and mince the garlic cloves finely.

• 4

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano.

• 5

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

• 6

  Brush the lemon-herb oil mixture generously over the top of the cod and toss the asparagus to coat evenly.

• 7

  Sprinkle the sea salt and black pepper over both the fish and the vegetables.

• 8

  Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque throughout and flakes easily with a fork.

• 9

  Fluff the cooked quinoa with a fork and serve it as a base for the roasted cod and asparagus.