Baked Cod with Quinoa and Roasted Asparagus
Delicate white fish fillet baked with garlic and lemon, paired with fluffy quinoa and tender roasted asparagus
Baked Cod with Quinoa and Roasted Asparagus is a dinner recipe ready in about 30 minutes. Each serving has approximately 633 kcal, 49g protein, 77g carbs, 18g fat. It fits a high-protein diet.
Preheat oven to 200°C
Rinse the quinoa and cook according to package directions (approximately 15 minutes)
Place the cod fillet on a baking sheet lined with parchment paper
Mince the garlic and scatter over the cod with lemon juice and half the olive oil
Bake the cod for 12-15 minutes until it flakes easily with a fork
Toss the asparagus with the remaining olive oil and roast on a separate tray for 10-12 minutes until tender
Plate the cod with the cooked quinoa and roasted asparagus
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