NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 bunch asparagus

0.5 cup cooked quinoa

1.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet, tossing them with 0.5 tbsp of olive oil and a pinch of salt and pepper.

• 3

  Roast the asparagus for 12-15 minutes until they are tender and slightly charred at the tips.

• 4

  While the asparagus roasts, pat the cod fillets completely dry with paper towels and season both sides with the remaining salt and pepper.

• 5

  Heat the remaining 1 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat until it begins to shimmer.

• 6

  Carefully place the cod in the hot skillet and sear undisturbed for 3-4 minutes to develop a golden-brown crust.

• 7

  Flip the fillets gently and add the minced garlic to the pan, cooking for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Remove the skillet from the heat, drizzle the lemon juice over the fish, and garnish with fresh chopped parsley.

• 9

  Plate the pan-seared cod alongside the roasted asparagus and the warm cooked quinoa.