Lemon Herb Baked Cod with Roasted Asparagus and Quinoa Pilaf
"A light yet satisfying Italian-inspired dinner featuring flaky baked cod infused with lemon and herbs, served alongside tender roasted asparagus and a flavorful quinoa pilaf."
Preparation Steps
Preheat oven to 400°F (200°C).
Prepare the quinoa pilaf: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Fluff with a fork.
While quinoa cooks, prepare the asparagus: Toss asparagus with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes, until tender-crisp.
Prepare the cod: Place cod fillets on a separate baking sheet. Drizzle with remaining 1 tbsp olive oil, lemon juice, minced garlic, salt, and pepper. Top each fillet with lemon slices.
Bake cod for 12-15 minutes, or until opaque and flakes easily with a fork. Cooking time will vary depending on fillet thickness.
To serve, spoon a portion of quinoa pilaf onto each plate. Top with a baked cod fillet and arrange roasted asparagus alongside. Garnish with fresh parsley and dill.
* This recipe was generated by TamisKo AI and verified by our nutritional models. Always consult with your doctor before making significant dietary changes.
Ingredients
Managing Blood Sugar
"For an extra Italian flair, add a pinch of red pepper flakes to the asparagus before roasting or a sprinkle of grated Parmesan cheese (in moderation) over the finished dish. Ensure cod is cooked through but not overcooked to maintain its delicate texture."
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