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Baked Cod with Lemon, Quinoa and Roasted Asparagus

Baked Cod with Lemon, Quinoa and Roasted Asparagus

By Brielle Adams

Total: 35 minutes
Main CourseSeafoodHealthy

Ingredients

  • 6 oz Cod fillet
  • 1 cup cooked Quinoa
  • 8 spears Asparagus
  • 2 tbsp Olive oil
  • 1 whole Lemon
  • 2 tbsp Herbs (such as dill or parsley)
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Instructions

1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2

Place the cod fillet on one side of the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.

3

Slice the lemon in half. Squeeze one half of the lemon over the cod. Cut the remaining half into thin slices and place them on top of the fillet.

4

Arrange the asparagus spears on the other half of the baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss to coat.

5

Bake in the preheated oven for 15-18 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender-crisp.

6

While the cod and asparagus are baking, prepare the quinoa according to the package instructions if it is not already cooked.

7

Once everything is cooked, assemble your plate by placing a serving of quinoa, the baked cod, and the roasted asparagus. Sprinkle chopped herbs over the top to garnish.

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Baked Cod with Lemon, Quinoa and Roasted Asparagus

By Brielle Adams

Main CourseSeafoodHealthy
Baked Cod with Lemon, Quinoa and Roasted Asparagus - Cod fillet, Quinoa recipe

This Main Course Seafood Healthy recipe is ready in 35 minutes and features Cod fillet, Quinoa, Asparagus and other delicious ingredients. Contains 450 calories total.

35 minutes

Ingredients

  • 6 oz Cod fillet
  • 1 cup cooked Quinoa
  • 8 spears Asparagus
  • 2 tbsp Olive oil
  • 1 whole Lemon
  • 2 tbsp Herbs (such as dill or parsley)
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Instructions

1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2

Place the cod fillet on one side of the baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.

3

Slice the lemon in half. Squeeze one half of the lemon over the cod. Cut the remaining half into thin slices and place them on top of the fillet.

4

Arrange the asparagus spears on the other half of the baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss to coat.

5

Bake in the preheated oven for 15-18 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender-crisp.

6

While the cod and asparagus are baking, prepare the quinoa according to the package instructions if it is not already cooked.

7

Once everything is cooked, assemble your plate by placing a serving of quinoa, the baked cod, and the roasted asparagus. Sprinkle chopped herbs over the top to garnish.

Nutritional Information

Calories per Serving: 450

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