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🐠 Baked Cod with Asparagus and Quinoa Pilaf

🐠 Baked Cod with Asparagus and Quinoa Pilaf

🥗 25 Mins | 🍽️ Balanced & Nutritious | 👨‍👩‍👧‍👦 Family-Friendly

Hello Quick Meals
September 06, 2023

Dinner time: Baked Cod with Asparagus and Quinoa Pilaf🌿😋

It's a quick, nutritious, and versatile dish with a delightful taste that's perfect for many occasions. 😋🍽️

Reasons to enjoy Baked Cod with Asparagus and Quinoa Pilaf:

⏱️ Quick & Easy: Ready in under 30 minutes for a fast, hassle-free meal.

🍽️ Balanced & Nutritious: Provides protein, veggies, and whole grains in one dish.

❤️ Heart-Healthy: Cod, quinoa, and asparagus promote heart health.

🍋 Delicious Flavors: Seasoned with garlic and lemon for a tasty experience.

🌿 Versatile: Customize with your favorite herbs and spices.

🥦 Healthy & Low-Calorie: A satisfying meal that's relatively low in calories.

♻️ Quick Cleanup: Minimal pots and pans for easy cleanup.

🌈 Vibrant Presentation: Colorful and visually appealing.

👨‍👩‍👧‍👦 Family-Friendly: Loved by both adults and kids.

🍽️ Diet-Flexible: Suitable for various dietary preferences.

🍛 Leftovers: Reheats well for a convenient next-day meal.

INGREDIENTS

For the Baked Cod:

2 cod fillets (about 6-8 ounces each)
1 lemon, thinly sliced

2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste

For the Asparagus:

1 bunch fresh asparagus, trimmed

1 tablespoon olive oil
Salt and pepper to taste

For the Quinoa Pilaf:

1 cup quinoa, rinsed and drained
2 cups vegetable or chicken broth

1/4 cup frozen mixed vegetables (e.g., peas and carrots)
1 teaspoon olive oil
Salt and pepper to taste

INSTRUCTIONS

For the Baked Cod

STEP 1: Preheat your oven to 375°F (190°C).

STEP 2: Place the cod fillets on a baking sheet lined with parchment paper or lightly greased.

STEP 3: In a small bowl, combine the minced garlic, olive oil, salt, and pepper. Brush this mixture over the cod fillets.

STEP 4: Lay thin lemon slices over the top of the cod fillets.

STEP 5: Bake in the preheated oven for 15-20 minutes or until the cod flakes easily with a fork and has a golden brown color.

For the Asparagus

While the cod is baking, prepare the asparagus. Place the trimmed asparagus on a separate baking sheet.

Drizzle olive oil over the asparagus and season with salt and pepper.

Toss the asparagus to coat evenly.

Roast in the same oven alongside the cod for about 10-12 minutes or until the asparagus is tender and slightly caramelized.

For the Quinoa Pilaf

While the cod and asparagus are cooking, rinse the quinoa under cold water and drain.

In a medium-sized saucepan, heat 1 teaspoon of olive oil over medium heat.

Add the rinsed quinoa and frozen mixed vegetables to the saucepan. Sauté for 1-2 minutes.

Pour in the vegetable or chicken broth, bring to a boil, and then reduce the heat to low. Cover and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.

To Serve:

Divide the quinoa pilaf among two plates.

Place the baked cod fillets on top of the quinoa.

Arrange the roasted asparagus alongside the cod.

Garnish with extra lemon slices or fresh herbs if desired.

Enjoy your quick and delicious Baked Cod with Asparagus and Quinoa Pilaf, ready in under 30 minutes!

Bon Appétit!