NUTRITION

SERVINGS

INGREDIENTS

6 ounces Cod Fillet

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon fresh Parsley, chopped

1/2 teaspoon dried Oregano

PREPARATION

• 1

  Preheat a grill or grill pan over medium-high heat.

• 2

  Pat the cod fillet dry with paper towels to ensure a good sear.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, dried oregano, and half of the fresh parsley.

• 4

  Brush the cod fillet generously with the lemon-herb mixture and season with a pinch of sea salt and black pepper.

• 5

  Grill the cod for 4 to 5 minutes per side, or until the fish is opaque and flakes easily with a fork.

• 6

  While the fish is grilling, steam the broccoli florets in a steamer basket over boiling water for 4 to 6 minutes until tender-crisp.

• 7

  Warm the pre-cooked quinoa in a small saucepan or microwave.

• 8

  Place the fluffy quinoa on a plate, top with the grilled cod, and serve alongside the steamed broccoli.

• 9

  Garnish with the remaining fresh parsley and an extra squeeze of lemon if desired.