Tangy Cod with Lemon Quinoa and Roasted Asparagus
Succulent cod fillets marinated in zesty lemon and garlic, served with fluffy lemon-infused quinoa and tender roasted asparagus spears for a healthy and flavorful meal.
ingredients
- 2 cod fillets (4 oz each)
- ½ cup quinoa
- 1 cup vegetable broth
- 1 lemon
- 2 garlic cloves, minced
- 1 bunch asparagus
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
steps
- 1.
In a bowl, combine the juice of half a lemon, minced garlic, salt, and pepper. Marinate the cod fillets in the mixture for 15 minutes.
- 2.
Rinse the quinoa under cold water. In an instant pot, add the rinsed quinoa, vegetable broth, and the juice of half a lemon. Set the instant pot to cook on high pressure for 1 minute, followed by a quick release.
- 3.
Preheat the oven to 400°F (200°C). Trim the tough ends of the asparagus spears and place them on a baking sheet. Drizzle with olive oil, lemon zest, salt, and pepper. Roast for 12-15 minutes until tender.
- 4.
While the asparagus roasts, heat a non-stick skillet over medium heat. Remove the cod fillets from the marinade and pat them dry. Cook the fillets for about 3-4 minutes per side until opaque and cooked through.
- 5.
Divide the lemon quinoa between two plates, top with a cod fillet, and serve alongside the roasted asparagus. Garnish with fresh parsley.
