Mediterranean Baked Cod with Quinoa and Roasted Vegetables

Ingredients

• 2 pounds cod fillets, wild-caught
• 2 cups quinoa, rinsed
• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 3 large tomatoes, diced
• 1 medium red onion, diced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large bowl, combine the diced zucchini, eggplant, tomatoes, and red onion. Drizzle with 2 tablespoons of olive oil and toss to coat. Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.