Ingredients

• 4 cod fillets (about 5 oz each)
• 1 cup quinoa, rinsed
• 2 cups water
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced into rounds
• 1 tablespoon fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. 1.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2.Place broccoli, bell pepper, zucchini, and red onion on the baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Roast for 20 minutes.
3. 3.Rinse quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until fluffy.
4. 4.Pat cod fillets dry and place them on a separate baking dish. Drizzle with 1 tablespoon olive oil, sprinkle with garlic, salt, pepper, and top with lemon slices.
5. 5.Bake cod for 12–15 minutes until opaque and flakes easily with a fork.
6. 6.Fluff quinoa with a fork, stir in chopped parsley, and serve cod alongside quinoa and roasted vegetables.

Nutrition Information

Why this recipe