Herb-Crusted Cod with Quinoa Pilaf and Roasted Brussels Sprouts
Flaky cod fillet with a fresh herb crust, served with fluffy quinoa pilaf and caramelized Brussels sprouts
Herb-Crusted Cod with Quinoa Pilaf and Roasted Brussels Sprouts is a dinner recipe ready in about 45 minutes. Each serving has approximately 685 kcal, 45g protein, 73g carbs, 22g fat. It fits a high-protein diet.
Preheat oven to 200°C
Rinse quinoa and cook in vegetable broth for 15 minutes
Trim and halve Brussels sprouts, toss with olive oil and roast for 20 minutes
Mix chopped herbs with breadcrumbs and a drizzle of olive oil
Season cod with salt, pepper, and lemon juice
Press herb mixture onto cod fillets
Bake cod for 12-15 minutes until flakes easily
Sauté diced onion and garlic, mix with cooked quinoa
Serve cod over quinoa pilaf with roasted Brussels sprouts
Garnish with lemon wedges
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