Name: Pan seared cod and quinoa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Atlantic cod fillet, patted dry; 1/4 cup quinoa; 1/2 cup water; 5 oz green beans, trimmed; 2 cloves garlic, minced; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 3/4 tsp lemon juice

Ingredients

9 items

5 oz Atlantic cod fillet, patted dry
¼ cup quinoa
½ cup water
5 oz green beans, trimmed
2 cloves garlic, minced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¾ tsp lemon juice

Instructions

Prep 15 min · Cook 10 min

Combine the quinoa, water, and a pinch of the salt in a small saucepan over high heat. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
While the quinoa simmers, place the green beans in a skillet with a splash of water. Cover and steam over medium-high heat for 5 minutes until tender-crisp. Drain any excess water and set the beans aside.
Wipe out the skillet and add half the olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant. Toss the green beans back in with a pinch of salt to coat, then remove from the pan and cover to keep warm.
Season the cod with the remaining salt and the black pepper. Heat the remaining oil in the same skillet over medium-high heat. Place the cod in the pan and cook for 4 minutes. Flip and cook for 3 to 4 minutes more until the fish is opaque. Done when flakes easily, 145°F.
Squeeze the lemon juice over the cod in the pan. Plate the cod alongside the fluffed quinoa and the garlic green beans.

Nutrition

Ingredients

Instructions

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