Lemon Herb Baked Cod with Quinoa
Nutrition per serving
Protein per 100 kcal: 9g · Energy from macros: 37% protein / 37% carbs / 26% fat
Ingredients
- 2 cod fillets (about 300g)
- 1 tbsp olive oil
- 1 lemon (juice and zest)
- 2 garlic cloves, crushed
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 0.5 tsp salt
- 0.25 tsp black pepper
- 150g quinoa, rinsed
- 300ml water or vegetable stock
- 150g cherry tomatoes, halved
- 100g green beans, trimmed
- Lemon wedges, to serve
Instructions
Preheat the oven to 200°C. Rinse the quinoa, then combine it with the water or stock in a saucepan, bring to a boil, cover and simmer for 15 minutes until the liquid is absorbed, then rest for 5 minutes.
Mix the olive oil, lemon juice and zest, garlic, parsley, thyme, salt and pepper, and brush the mixture over the cod fillets.
Place the cod on a lined baking tray with the cherry tomatoes and green beans, and drizzle over the remaining marinade.
Bake for 12-15 minutes until the fish flakes easily with a fork and turns opaque white.
Fluff the quinoa with a fork, season with salt and pepper, and divide between two plates.
Top the quinoa with the cod, roasted tomatoes and beans, spoon over the pan juices, and serve with lemon wedges.
Lemon herb baked cod with quinoa is a light, elegant dinner — tender cod fillets that flake at the touch of a fork, brushed with olive oil, lemon, garlic and fresh herbs, baked with cherry tomatoes and green beans and served over fluffy quinoa. A high-protein, low-fat plate that comes together in under half an hour.
