Mediterranean Baked Cod with Lemon-Herb Quinoa and Asparagus

Ingredients

• 2 Wild Cod Fillets
• 10 Asparagus Spears
• 1 cup Cherry Tomatoes
• 0.25 small Red Onion
• 1 whole Lemon
• 2 tablespoons Fresh Dill
• 2 tablespoons Fresh Parsley
• 1 teaspoon Dried Oregano
• 2 cloves Garlic
• 1.5 tablespoons Extra Virgin Olive Oil
• 0.25 cup Quinoa
• 0.5 cup Low-Sodium Vegetable Broth
• 0.25 teaspoon Black Pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, toss asparagus, cherry tomatoes, and red onion slices with 1 tablespoon of olive oil, 1 teaspoon of minced garlic, 1 teaspoon of dried oregano, and 1/4 teaspoon of black pepper.
2. Pat cod fillets dry. Place them on the prepared baking sheet among the vegetables. Squeeze juice from half a lemon over the cod and vegetables. Slice the remaining half lemon into thin rounds and place them on top of the cod fillets.
3. Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender-crisp.
4. While the fish and vegetables bake, combine 1/4 cup dry quinoa with 1/2 cup low-sodium vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
5. Fluff the cooked quinoa with a fork. Stir in 1 tablespoon of chopped fresh dill, 1 tablespoon of chopped fresh parsley, the remaining 1 teaspoon of minced garlic, and the remaining 0.5 tablespoon of olive oil. Squeeze the juice from the remaining lemon half over the quinoa.
6. Divide the lemon-herb quinoa onto two plates. Top each with a baked cod fillet and half of the roasted vegetables. Garnish with additional fresh dill or parsley if desired.

Nutrition (per serving)