NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

0.5 whole Lemon

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Trim the woody, fibrous ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 3

  Pat the cod fillets completely dry with a paper towel and arrange them on the other side of the pan.

• 4

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

• 5

  Drizzle the herb oil mixture over both the cod and the asparagus, using your hands or a brush to ensure the asparagus is evenly coated.

• 6

  Thinly slice the lemon half into rounds and place them directly on top of the cod fillets to infuse them with brightness.

• 7

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

• 8

  Transfer the baked cod and asparagus to a plate over a bed of warm cooked quinoa and serve immediately.