Baked Lemon Herb Cod with Roasted Butternut Squash and Quinoa

Ingredients

• 1 1/2 lbs cod fillets, skin removed
• 3 cups butternut squash, peeled and cubed
• 1 cup quinoa, uncooked
• 1 tbsp lemon zest
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme, chopped
• 1 tsp garlic powder
• 1/2 tsp paprika
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, combine the lemon zest, parsley, thyme, garlic powder, paprika, 1 tbsp olive oil, salt, and pepper. Add the cod fillets and gently coat them in the herb mixture.