Baked Cod with Quinoa and Roasted Vegetables
Delicate baked cod fillet served with fluffy quinoa and a medley of roasted red bell peppers and zucchini
Baked Cod with Quinoa and Roasted Vegetables is a dinner recipe ready in about 30 minutes. Each serving has approximately 407 kcal, 42g protein, 35g carbs, 14g fat. It fits a high-protein diet.
Preheat oven to 200°C (400°F)
Place the cod fillet on a piece of parchment paper, season with salt, pepper, and lemon
Dice the bell pepper and zucchini into bite-sized pieces
Toss the vegetables with olive oil and spread on a baking sheet
Bake the cod and vegetables together for 15-18 minutes until the cod is opaque and flakes easily
Prepare the quinoa according to package directions if not already cooked
Arrange the quinoa on a plate, top with the baked cod, and serve vegetables on the side