NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

1 tbsp Olive oil

0.5 cup Cooked quinoa

0.5 whole Lemon

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Rinse the cod fillet under cold water and pat it thoroughly dry with paper towels to ensure a better texture after baking.

• 3

  Wash the asparagus and snap off the tough, woody bottom ends.

• 4

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

• 5

  Place the cod fillet in the center of the baking sheet and arrange the asparagus spears in a single layer around the fish.

• 6

  Brush the olive oil herb mixture generously over both the cod and the asparagus.

• 7

  Slice the half lemon into thin rounds and place them directly on top of the cod fillet.

• 8

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

• 9

  While the fish bakes, gently reheat your pre-cooked quinoa.

• 10

  Serve the baked cod and asparagus over the warm bed of quinoa, drizzling any remaining juices from the pan over the top.