NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

0.75 cup Cooked quinoa

1 tsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the cod fillets and the trimmed asparagus spears onto the prepared baking sheet.

• 3

  Drizzle the olive oil over the asparagus and toss lightly to ensure even coating.

• 4

  Season the cod fillets evenly with the lemon zest, garlic powder, sea salt, and black pepper.

• 5

  Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork, and the asparagus is tender-crisp.

• 6

  While the fish bakes, gently warm the pre-cooked quinoa in a small saucepan or microwave until steaming.

• 7

  Remove the tray from the oven, drizzle the fresh lemon juice over the fish and vegetables, and garnish with chopped parsley.

• 8

  Serve the baked cod and roasted asparagus immediately over the warm bed of quinoa.