Baked Cod with Quinoa

Ingredients

• 2 cod fillets
• 1/2 cup dry quinoa
• 1 tbsp lemon juice
• 1 tbsp chopped parsley
• 1 tbsp olive oil
• Salt and pepper

Instructions

1. Preheat your oven to 400°F (205°C) and allow it to fully reach temperature, about 8-10 minutes. Line a baking sheet with parchment paper or lightly oil it to prevent sticking.

2. Place 2 cod fillets on the prepared baking sheet, season both sides generously with salt and pepper. Leave about 2 inches of space between them so heat circulates evenly.

3. Bake the cod for 12-15 minutes. The fish is done when it flakes easily with a fork and the thickest part is opaque white (not translucent). The internal temperature should reach 145°F (63°C). Don't overcook—overcooked cod becomes dry.

4. While the cod bakes, cook 1/2 cup of dry quinoa according to package directions. Usually this takes about 15 minutes and yields about 1.5 cups cooked quinoa. Fluff with a fork when finished and drain any excess water.

5. Once the cod is cooked, carefully transfer it to a serving plate. Drizzle 1 tbsp of lemon juice and 1 tbsp of olive oil over each fillet, allowing the warm fish to absorb the flavors.

6. Divide the fluffy quinoa between two plates and top each portion with one cod fillet. Garnish with 1/2 tbsp of fresh chopped parsley and serve warm. A squeeze of fresh lemon at the table adds extra brightness.

Tips

• Fish substitution: Halibut, haddock, or sea bass work equally well; adjust cooking time slightly if fillets are thicker than 1 inch.
• Quinoa prep: Rinse quinoa under cold water before cooking to remove any bitter coating and ensure fluffier grains.
• Make-ahead: Cook the quinoa earlier in the day and reheat gently with a splash of water before serving.
• Vegetable side: Roast asparagus, green beans, or broccoli alongside the cod for added nutrition and color.