Citrus-Herb Seared Cod with Asparagus and Quinoa

Flaky cod fillets pan-seared to perfection, finished with a bright lemon-lime herb sauce, served alongside quick-cooking quinoa and tender steamed asparagus.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 8
• Cuisine: Peruvian
• Difficulty: Easy
• Cost: $4.21/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• quick
• healthy
• fresh
• tangy
• steam
• sauté

Ingredients

• 2 pound cod fillet (1-inch thick)
• 2 tablespoon olive oil (divided)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped)
• 0.25 cup fresh parsley (chopped)
• 1 lime (juiced and zested)
• 1 lemon (juiced and zested)
• 2 tablespoon vegetable broth
• 1 pound asparagus (trimmed)
• 2 cup quinoa (uncooked, rinsed)
• 4 cup water

Instructions

1. Bring 4 cups of water to a boil in a medium pot. Add the rinsed uncooked quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Let stand for 5 minutes, then fluff with a fork.
2. While quinoa cooks, season cod fillets generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
3. Add the cod fillets to the hot skillet (in batches if necessary to avoid overcrowding) and sear for 4-5 minutes per side, until golden brown and cooked through. Remove cod to a plate and keep warm.
4. Add the trimmed asparagus to a steamer basket over boiling water (or microwave in a covered dish with a splash of water) and steam for 5-7 minutes, or until tender-crisp. Season with a pinch of salt.
5. In the same skillet used for cod (or a small saucepan), add the remaining 1 tablespoon of olive oil, lime juice, lemon juice, lime zest, lemon zest, and vegetable broth. Bring to a gentle simmer for 1-2 minutes.
6. Stir in chopped fresh cilantro and fresh parsley. Taste the sauce and adjust salt and black pepper as needed. Drizzle the citrus-herb sauce over the seared cod. Serve immediately with the cooked quinoa and steamed asparagus.

Notes

Do not overcrowd the pan when searing fish; cook in batches if necessary for an even sear. Quinoa can be substituted with white rice for a more traditional accompaniment.

Nutrition (per serving)

• Calories: 281
• Protein: 23.3 g
• Carbohydrates: 32.7 g
• Fat: 6 g
• Fiber: 4.8 g
• Sodium: 649 mg
• Saturated Fat: 0.5 g
• Sugar: 4.7 g
• Cholesterol: 50 mg