Name: Lemon Herb Baked Cod with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 1.5 cups Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Nutrition

Per serving

479 calories

Protein: 50g; 41% of calories
Carbs: 32g; 26% of calories
Fat: 18g; 32% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on one side of the 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, lemon juice, lemon zest, dried oregano, garlic powder, and black pepper.
Drizzle the herb mixture over both the cod and the asparagus, tossing the asparagus slightly to coat evenly.
Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
Serve the cod and asparagus over the warm cooked quinoa and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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