Baked Cod with Quinoa and Sautéed Spinach
Delicate baked Atlantic cod fillet paired with nutty quinoa and fresh sautéed spinach, finished with a touch of olive oil
Baked Cod with Quinoa and Sautéed Spinach is a dinner recipe ready in about 28 minutes. Each serving has approximately 384 kcal, 38g protein, 29g carbs, 13g fat. It fits a high-protein diet.
Preheat oven to 400°F (200°C)
Place the cod on a baking sheet lined with parchment paper
Drizzle lightly with half of the olive oil and season with salt, pepper, and lemon if desired
Bake for 12-15 minutes until the fish flakes easily with a fork
While the fish bakes, prepare the quinoa according to package directions if not already cooked
Heat the remaining olive oil in a large skillet over medium heat
Add the spinach and sauté, stirring occasionally, until wilted, about 3-4 minutes
Arrange quinoa on a plate, top with the baked cod and sautéed spinach
Serve warm
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