NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 cup Asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

  Place the cod fillet on one side of the prepared baking sheet and the trimmed asparagus spears on the other side.

• 4

  Drizzle the lemon-herb sauce evenly over the fish and the asparagus, using a brush or your hands to ensure the vegetables are lightly coated.

• 5

  Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork and the asparagus is tender.

• 6

  While the fish bakes, gently reheat your pre-cooked quinoa in a small saucepan or microwave.

• 7

  Plate the fish and roasted asparagus over the bed of warm quinoa, drizzling any remaining juices from the pan over the top before serving.