NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod fillets

1 tbsp Olive oil

1 tbsp Lemon juice

1 clove Garlic

1 tbsp Fresh parsley

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Quinoa

1 cup Asparagus

PREPARATION

• 1

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

• 2

  In a small saucepan, combine the quinoa with 0.5 cups of water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the grain is fluffy.

• 3

  Place the cod fillets and the trimmed asparagus spears onto the prepared baking sheet, ensuring they are in a single layer.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, dill, sea salt, and black pepper.

• 5

  Drizzle the lemon-herb sauce evenly over the cod fillets and the asparagus, using a pastry brush to coat the fish thoroughly.

• 6

  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 crisp-tender.

• 7

  Divide the cooked quinoa between plates and top with the roasted cod and asparagus, drizzling any remaining juices from the pan over the top before serving.