Baked Cod with Quinoa Pilaf and Roasted Brussels Sprouts
Flaky baked cod fillet with herb seasoning, served with fluffy quinoa pilaf and crispy roasted Brussels sprouts
Baked Cod with Quinoa Pilaf and Roasted Brussels Sprouts is a dinner recipe ready in about 35 minutes. Each serving has approximately 976 kcal, 73g protein, 108g carbs, 27g fat. It fits a high-protein diet.
Preheat oven to 200°C
Rinse quinoa under cold water and add to a pot with vegetable broth
Bring to boil, then reduce heat and simmer for 15 minutes until quinoa is fluffy and broth is absorbed
Trim Brussels sprouts and toss with 10ml olive oil, salt, and pepper
Roast Brussels sprouts at 200°C for 20-25 minutes, stirring halfway through
Place cod fillet on parchment paper, drizzle with 10ml olive oil, season with thyme, garlic powder, salt, pepper, and lemon juice
Bake cod at 200°C for 12-15 minutes until cooked through
Serve baked cod with quinoa pilaf and roasted Brussels sprouts