Name: Garlic lemon cod with asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 9 oz cod fillets, patted dry; 1/4 cup quinoa; 1/2 cup water; 7 oz asparagus, trimmed; 1 1/2 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

472 calories

Protein: 52g; 43% of calories
Carbs: 43g; 35% of calories
Fat: 12g; 22% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil and a pinch of the salt and pepper. Roast for 12 to 15 minutes until tender and slightly charred.
In a small saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the asparagus roasts and quinoa simmers, season the cod with the remaining salt and pepper. In a 12-inch nonstick skillet, heat the remaining olive oil over medium-high heat. Add the cod and cook for 4 minutes.
Flip the fillets. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the lemon juice and spoon it over the fish. Cook for 3 minutes more until the fish is opaque. Done when flakes easily, 145°F.
Fluff the quinoa with a fork. Serve the garlic lemon cod beside the quinoa and the roasted asparagus.

Nutrition

Ingredients

Instructions

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