Oven-Baked Zesty Lemon + Garlic Cod With Turmeric-Chilli Quinoa

Oven-Baked Zesty Lemon + Garlic Cod With Turmeric-Chilli Quinoa

Who else just loves this time of year? With the lighter, longer days, weather getting warmer and the general hype towards summer approaching, it puts me in the best mood!

I’ve come up with a simple supper/lunch with lots of colour and variety to pack in those phyto-nutrients. This recipe is light and balanced for those who’ve gone hardcore on those Easter choccies… or for anyone simply craving a flavour packed healthy meal.

 

Ingredients for 1:

1 cod fillet (skinless & boneless)

1/2 cup quinoa

handful mushrooms roughly chopped

5/6 cherry tomatoes sliced

1 large beetroot chunk – I bought mine already dressed in a little red wine vinegar, or add your own flavour.

handful of tenderstem broccoli

handful of french green beans

wedge of lemon

1 garlic clove

1 tsp turmeric

1 tsp chilli flakes

shake of pink salt & cracked black pepper

Method:

Start with making your quinoa and cod first. Quinoa takes around 15/20 mins to cook + absorb the water, and a similar length of time for your cod to cook through.

  • Firstly, rinse the quinoa then add it to a saucepan with 2 cups of water and bring to the boil. Once bubbling, turn to a simmer and let the water absorb. Keep an eye on the texture in case you need to add more water.
  • Make a little tin foil parcel on a baking tray and place the cod inside. Chop your garlic clove into slices and place over the top of the fish with the lemon juice. I also added some oil spray across the top of the fish and massaged the flavours in a little. Cover the foil over and bake at 180c for about 15 mins.
  • Pop the cherry tomatoes and mushrooms into a pan with a tsp oil/butter, sprinkle some black pepper and pink salt and let them cook gently until the tomatoes are nice and juicy and the mushrooms have softened *did you know, cooking tomatoes actually makes the nutrients more bio-available for our bodies than consuming them raw?*
  • Lastly, cook your green veg – boil/steam however you like to do it… I like mine to have a crunch, so it’ll usually take about 2-3 mins.
  • Now the quinoa should be just about absorbed, add in a tsp of turmeric, a tsp of chilli flakes and more salt/pepper if needed. Mix together until equally combined and steaming hot.
  • Plate up! Don’t forget to add your beetroot if using, too. I like to drizzle the left over lemony-garlic juice from the foil parcel over the top of everything once plated.

It may seem like a bit of a miss-match of ingredients but filling your plate with lots of colour and variety is a fab way to ensure you’re getting a range of vitamins and minerals to fuel your body. I love this combo of flavours, the lemony-garlic fish with that hit of chilli and turmeric in the quinoa is suuuper tasty. Who said simple dishes are boring? This one definitely isn’t.

 

Let me know if you try this recipe, I’d love to know your thoughts.

L x

 

 

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