Herb-Crusted Baked Cod with Roasted Zucchini and Quinoa
Prep 20 min · Cook 30 min · Serves 4 · medium
A delicious and nutritious GLP-1 friendly dinner featuring flaky baked cod with a crunchy herb crust, paired with roasted zucchini and fluffy quinoa. This balanced meal is high in protein, low in fat, and packed with fiber to keep you feeling full and satisfied.
Ingredients
- 4 6 oz cod fillets
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1 tbsp olive oil
- 3 medium zucchini, sliced
- 1 cup quinoa, uncooked
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
In a shallow bowl, mix together the panko, parmesan, parsley, and lemon zest. Drizzle with olive oil and stir to combine.
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