NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried oregano

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

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and dried oregano until well combined.

• 3

  Place the cod fillets and the trimmed asparagus spears onto the prepared baking sheet in a single layer, ensuring they are not overcrowded.

• 4

  Drizzle the lemon-herb oil mixture evenly over the fish and the asparagus, then season everything with the sea salt and black pepper.

• 5

  Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque throughout and flakes easily when tested with a fork.

• 6

  While the fish bakes, ensure your quinoa is warmed through if using pre-cooked leftovers.

• 7

  To serve, portion the fluffy quinoa onto a plate, top with the baked cod fillet, and arrange the roasted asparagus alongside.

• 8

  Garnish the entire dish with freshly chopped parsley and an extra squeeze of fresh lemon if desired.