Mediterranean Cod With Herbed Quinoa Recipe

About this recipe

A flavorful dish of tender cod fillets baked with a medley of Mediterranean herbs and spices, served alongside fluffy herbed quinoa mixed with cherry tomatoes and olives.

Ingredients

• - Schwartz Flat Leaf Parsley
• - Oregano 100g
• 90G Ergon Originals Greek Cod & Garlic Spread, 90G
• - Forest Whole Foods Organic White Quinoa
• - Biona Organic Whole Cherry Tomatoes
• 340G Cypressa Whole Black Olives
• 100 G Jumbo Garlic 100g
• - PLJ Lemon Juice Original Sharp 500ml
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns
• - Potts Vegetable Stock Can
• 500 G Fresh Vine Tomato 500g

Instructions

1. 1. Preheat your oven to 180°C and line a baking tray with parchment paper.
2. 2. Season the cod fillets with salt, pepper, oregano, and a drizzle of olive oil.
3. 3. Place the cod on the tray and bake for 20 minutes until tender and flaky.
4. 4. Rinse the quinoa under cold water and drain to remove any bitterness.
5. 5. In a saucepan, bring the vegetable stock to a boil and add the quinoa.
6. 6. Cook the quinoa on medium heat for 12-15 minutes until the liquid is absorbed.
7. 7. Finely chop parsley and garlic while the quinoa is cooking.
8. 8. Slice the cherry tomatoes and black olives into small pieces.
9. 9. In a large mixing bowl, combine the cooked quinoa, tomatoes, olives, parsley, and garlic.
10. 10. Pour lemon juice and a tablespoon of olive oil over the quinoa mixture and toss well.
11. 11. Remove the cod from the oven and allow it to rest for 2 minutes before serving.
12. 12. Plate the herbed quinoa and place the baked cod fillets on top.
13. 13. Garnish with extra parsley and a light drizzle of olive oil if desired.