Sicilian Baked Cod with Tomato-Olive Relish

Ingredients

• 2 pounds cod fillets, skin-on
• 2 cups quinoa, rinsed
• 3 tablespoons olive oil
• 1 can diced tomatoes, 14.5 oz
• 1 cup kalamata olives, pitted and chopped
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a medium saucepan, combine the quinoa and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until quinoa is tender and water is absorbed.