NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

1 bunch Asparagus

0.5 cup Cooked quinoa

1 medium Lemon

1 tsp Dried oregano

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and arrange them in a single layer on one half of the prepared baking sheet.

• 3

  Pat the cod fillets very dry with paper towels and place them on the other half of the baking sheet.

• 4

  Drizzle the extra virgin olive oil evenly over both the cod fillets and the asparagus spears.

• 5

  Evenly sprinkle the sea salt, black pepper, garlic powder, and dried oregano over the fish and the vegetables.

• 6

  Cut half of the lemon into thin rounds and place them directly on top of the cod fillets; squeeze the juice from the remaining half over the asparagus.

• 7

  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.

• 8

  Divide the warm cooked quinoa between plates, top with the baked cod and asparagus, and garnish with freshly chopped parsley before serving.