NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.25 cup Quinoa

1 cup Zucchini

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

1 medium Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Water

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to a simmer, cover, and cook for 12-15 minutes.

• 3

  Pat the cod fillets dry with a paper towel and place them on the prepared baking sheet.

• 4

  In a small bowl, whisk together half the olive oil, lemon juice, lemon zest, minced parsley, half the salt, and half the pepper.

• 5

  Brush the lemon-herb mixture generously over the cod fillets.

• 6

  Roast the cod in the oven for 12-15 minutes until the fish is opaque and flakes easily with a fork.

• 7

  While the fish roasts, slice the zucchini into half-moons and finely mince the shallot.

• 8

  Heat the remaining olive oil in a skillet over medium heat; sauté the shallot until translucent, then add zucchini and remaining salt and pepper.

• 9

  Cook the zucchini for 5-7 minutes until tender-crisp and slightly golden.

• 10

  Fluff the quinoa with a fork and serve the roasted cod on a bed of quinoa with the sautéed zucchini on the side.