herb-crusted cod with quinoa pilaf and roasted vegetables
Flaky cod fillet with herb crust served alongside protein-rich quinoa pilaf and colorful roasted vegetables
herb-crusted cod with quinoa pilaf and roasted vegetables is a dinner recipe ready in about 50 minutes. Each serving has approximately 959 kcal, 70g protein, 105g carbs, 26g fat. It fits a high-protein diet.
Preheat oven to 200°C
Cut sweet potato and zucchini into chunks, cut broccoli into florets
Toss vegetables with half the olive oil, salt and pepper
Roast vegetables for 25 minutes
Rinse quinoa and cook with vegetable broth for 15 minutes
Mix breadcrumbs, grated parmesan, chopped herbs, and minced garlic
Pat cod dry, season with salt and pepper
Brush cod with remaining olive oil and press herb mixture on top
Bake cod for 12-15 minutes until flakes easily
Fluff quinoa with fork and add lemon juice
Serve cod over quinoa pilaf with roasted vegetables