Name: Steamed cod with lemon asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz Atlantic cod fillet, patted dry; 5 oz asparagus, trimmed; 1/4 cup quinoa; 1/2 cup water; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

404 calories

Protein: 45g; 43% of calories
Carbs: 38g; 37% of calories
Fat: 9g; 20% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400F. In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
While the quinoa cooks, cut a large piece of parchment paper. Place the asparagus in the center and top with the cod fillet. Drizzle with the olive oil and lemon juice, then season with the remaining salt and black pepper.
Fold the parchment paper over the fish and asparagus, crimping the edges tightly to seal the packet. Place the packet on a half-sheet pan and bake for 12 to 15 minutes until the fish is opaque. Done when flakes easily and opaque in the center, 145°F.
Fluff the quinoa with a fork and stir in the lemon zest. Carefully open the parchment packet to release the steam. Transfer the cod and asparagus to a plate alongside the quinoa.

Nutrition

Ingredients

Instructions

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