Name: Lemon-Herb Baked Cod with Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz cod fillets; 1 bunch asparagus; 1.5 tbsp olive oil; 1 whole lemon; 0.5 cup cooked quinoa; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Nutrition

Per serving

556 calories

Protein: 51g; 35% of calories
Carbs: 36g; 25% of calories
Fat: 25g; 39% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Snap off the woody ends of the asparagus and place the spears on one side of the prepared baking sheet.
Pat the cod fillets dry with a paper towel and place them on the other side of the baking sheet.
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, black pepper, and the juice of half the lemon.
Drizzle the herb oil mixture over both the cod and the asparagus, ensuring everything is evenly coated.
Slice the remaining half of the lemon into thin rounds and place them on top of the cod fillets.
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
Serve the baked cod and asparagus over the warmed cooked quinoa and garnish with freshly chopped parsley.

Nutrition

Ingredients

Instructions

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