YOUR SOLIN GENERATED RECIPE
Baked Cod with Lemon Herb Quinoa
Enjoy a light and flavorful dinner featuring tender baked cod infused with zesty lemon and fragrant herbs, paired with a nutty bite of lemon herb quinoa. This dish offers a balanced and appealing seafood experience that's fresh, aromatic, and perfectly satisfying.
INGREDIENTS
5 ounces Cod Fillet
3/4 cup Cooked Quinoa
1 teaspoon Olive Oil
1/2 Lemon
2 tablespoons Fresh Herbs (Parsley & Dill)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Place the cod fillet on a baking sheet lined with parchment paper. Drizzle lightly with olive oil and season with salt, pepper, lemon zest (from half a lemon), and chopped fresh herbs.
Bake the cod in the preheated oven for about 12-15 minutes, until the fish is opaque and flakes easily with a fork.
While the cod is baking, prepare the quinoa according to package instructions if not pre-cooked. Once cooked, stir in a squeeze of lemon juice and a pinch of salt, then mix in the remaining chopped herbs.
Plate the baked cod alongside a serving of lemon herb quinoa. Optionally, garnish with an extra drizzle of olive oil or a lemon wedge for added brightness.