Mediterranean Roasted Cod with Quinoa

Flaky cod fillets roasted with colorful cherry tomatoes and zucchini, seasoned with Mediterranean herbs, served alongside fluffy quinoa for a balanced and light meal.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $6.76/serving

Dietary

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

Tags

• healthy
• roast
• fresh
• tangy

Ingredients

• 1.5 pound cod fillets
• 1 pint cherry tomatoes (halved)
• 2 zucchinis (medium, chopped into 1-inch pieces)
• 1 red onion (small, thinly sliced)
• 3 clove garlic (minced)
• 2 tablespoon olive oil
• 2 tablespoon lemon juice (fresh)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup quinoa (uncooked)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the cherry tomatoes, zucchini, thinly sliced red onion, and minced garlic. Drizzle with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to combine.
3. Arrange the vegetables in a single layer on a large baking sheet. Roast for 10 minutes.
4. While the vegetables roast, pat the cod fillets dry with paper towels. In a small bowl, combine the remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Brush this mixture evenly over both sides of the cod fillets.
5. After 10 minutes, remove the baking sheet from the oven. Push the vegetables to one side and place the seasoned cod fillets on the other side of the baking sheet. Return to the oven and continue to roast for another 12-15 minutes, or until the cod is opaque and flakes easily with a fork.
6. Meanwhile, cook the quinoa: rinse 1 cup of uncooked quinoa thoroughly under cold water. Combine the rinsed quinoa with 2 cups of water or vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork.
7. Serve the roasted cod and vegetables immediately with the cooked quinoa. Garnish with fresh parsley if desired. Reserve remaining cod, vegetables, and quinoa for Thursday's meal.

Nutrition (per serving)

• Calories: 390
• Protein: 32.9 g
• Carbohydrates: 40.9 g
• Fat: 9.6 g
• Fiber: 6 g
• Sodium: 967 mg
• Saturated Fat: 1 g
• Sugar: 9.3 g
• Cholesterol: 75 mg