NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1.5 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Drizzle the asparagus with 0.5 tablespoons of olive oil and toss with minced garlic and a pinch of salt and pepper.

• 4

  Roast the asparagus for 12 to 15 minutes until it is tender and slightly charred at the tips.

• 5

  While the vegetables roast, pat the cod fillets completely dry with paper towels and season both sides with the remaining salt and pepper.

• 6

  Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering.

• 7

  Carefully place the cod in the skillet and sear for 3 to 4 minutes per side until the fish is opaque and has developed a golden-brown crust.

• 8

  Place the warm cooked quinoa on a plate, top with the pan-seared cod, and serve the roasted asparagus alongside.

• 9

  Finish the dish with a bright squeeze of fresh lemon juice and a sprinkle of chopped parsley.