Description
A flavorful cod fillet served with a rich garlic lemon butter sauce, paired with a nutritious quinoa salad.
Ingredients
Scale
- 2 cod fillets (6 oz each)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until liquid is absorbed.
- While quinoa cooks, heat 2 tablespoons of butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute.
- Add the cod fillets to the skillet, season with salt and pepper. Cook for 4-5 minutes on each side until cooked through.
- Remove cod from skillet and set aside. Add lemon juice and zest to the skillet, stirring to combine with garlic butter.
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, and parsley. Season with salt and pepper.
- Plate the quinoa salad, top with cod fillets, and drizzle with garlic lemon butter sauce.
Notes
- For added flavor, marinate cod fillets in lemon juice and garlic for 30 minutes before cooking.
- Substitute quinoa with couscous or brown rice for variations.
- Add avocado or bell peppers to the salad for extra texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 80mg
Keywords: cod fillet, garlic, lemon, butter sauce, quinoa salad