Name: Baked White Fish with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Lemon juice; 1 tbsp Fresh parsley; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

474 calories

Protein: 50g; 42% of calories
Carbs: 31g; 26% of calories
Fat: 17g; 33% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Pat the cod fillet dry with a paper towel and place it on one side of the prepared baking sheet.
Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet.
In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, sea salt, and black pepper.
Drizzle the lemon-herb mixture evenly over both the fish and the asparagus, tossing the asparagus slightly to coat.
Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork and the asparagus is tender.
Transfer the warm cooked quinoa to a plate, top with the roasted asparagus and cod, and garnish with fresh chopped parsley.

Nutrition

Ingredients

Instructions

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