A vibrant and light gluten-free meal featuring flaky cod baked with lemon and herbs, served over fluffy quinoa with sweet roasted bell peppers. Perfect for a healthy and satisfying weeknight dinner.
Zutaten
- 300g cod fillets (2 fillets)
- 100g quinoa
- 200ml water
- 2 mixed bell peppers
- 150g cherry tomatoes
- 2 cloves garlic
- 1 lemon
- 30ml olive oil
- 1 teaspoon dried oregano
- 1 small bunch fresh parsley
- Salt and black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C. Rinse the quinoa thoroughly, then combine it with 200ml of water in a small pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until all water is absorbed.
- 2.While the quinoa cooks, chop the bell peppers into bite-sized pieces and halve the cherry tomatoes. Mince the garlic cloves.
- 3.On a baking sheet, toss the bell peppers and cherry tomatoes with half of the olive oil (15ml), half of the minced garlic, salt, and pepper. Roast in the preheated oven for 20-25 minutes, until tender.
- 4.Pat the cod fillets dry and place them in a small baking dish. Drizzle with the remaining olive oil, the juice of half a lemon, the rest of the garlic, and the dried oregano. Season with salt and pepper.
- 5.Place the cod in the oven for the last 12-15 minutes of the vegetable roasting time, or until the fish is opaque and flakes easily with a fork.
- 6.Once the quinoa is cooked, fluff it with a fork. Finely chop the fresh parsley and stir it into the quinoa along with a squeeze of juice from the remaining lemon half.
- 7.To serve, create a bed of herbed quinoa on each plate, top with the roasted vegetables, and place a baked cod fillet alongside.
Nährwertinformationen
Warum dieses Rezept
This recipe is a fantastic source of lean protein from cod and complete protein from quinoa. Rich in fiber, vitamins, and healthy omega-3 fatty acids, it supports heart and brain health in a balanced, gluten-free meal.
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