Herb-Crusted Mediterranean Cod with Roasted Vegetable Quinoa
Prep 20 min · Cook 30 min · Serves 5 · medium
Free on iPhone
Flaky, oven-baked cod fillets coated in a fragrant herb crust, served over a vibrant bed of roasted Mediterranean vegetables and protein-packed quinoa.
Ingredients
- 2 1/2 pounds cod fillets, skinless, boneless
- 2 cups quinoa, dry
- 2 medium zucchini, diced
- 1 medium eggplant, diced
- 1 pint cherry tomatoes, halved
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup breadcrumbs, panko
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
In a medium saucepan, combine the quinoa and 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is tender.
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