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Herb-Crusted Cod with Sautéed Spinach and Quinoa
Herb-Crusted Cod with Sautéed Spinach and Quinoa

Herb-Crusted Cod with Sautéed Spinach and Quinoa
A nutritious dinner featuring herb-crusted cod, served with sautéed spinach and quinoa.
Herb-Crusted Cod with Sautéed Spinach and Quinoa
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 150
    g
     quinoa
  • 200
    g
     spinach
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 20
    g
     parsley
  • 10
    g
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Cod with Sautéed Spinach and Quinoa
Instructions:
  1. Preheat the oven to 200°C.
  2. Mix chopped parsley, thyme, salt, and pepper in a bowl.
  3. Coat the cod fillet with olive oil and press the herb mixture onto the fish.
  4. Place the cod on a baking sheet and bake for 15-20 minutes until cooked through.
  5. Rinse quinoa under cold water and cook according to package instructions.
  6. Heat olive oil in a pan, add minced garlic and sauté until fragrant.
  7. Add spinach to the pan and cook until wilted.
  8. Serve the cod with quinoa and sautéed spinach, garnished with lemon wedges.
Nutrition Per Serving 600 g Per 100g
Energy 1800 kcal 300 kcal
Protein 120 g 20.0 g
Fibre 15 g 2.5 g
Salt 2 g 0.3 g
Sugar 5 g 0.8 g
Carbohydrates 180 g 30.0 g
Fat 80 g 13.3 g
  • 200
    g
     cod fillet
  • 150
    g
     quinoa
  • 200
    g
     spinach
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 20
    g
     parsley
  • 10
    g
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Mix chopped parsley, thyme, salt, and pepper in a bowl.

Coat the cod fillet with olive oil and press the herb mixture onto the fish.

Place the cod on a baking sheet and bake for 15-20 minutes until cooked through.

Rinse quinoa under cold water and cook according to package instructions.

Heat olive oil in a pan, add minced garlic and sauté until fragrant.

Add spinach to the pan and cook until wilted.

Serve the cod with quinoa and sautéed spinach, garnished with lemon wedges.

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