Baked cod with roasted vegetables and quinoa

Serves 2 · 45 min · fish · one pan

Calories: 570 · Protein: 41 g · Carbs: 60 g · Fat: 20 g · Fiber: 10 g

Contains: fish

Ingredients

• 2 cod fillets (5 to 6 oz each)
• ¾ cups quinoa
• 2 zucchini
• 2 cups cherry tomatoes
• 1 red bell pepper
• 1 lemon
• 2 cloves garlic
• 2 tbsp olive oil
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
2. Rinse the quinoa in a fine-mesh strainer. Bring it to a boil with 1¼ cups water, then cover and simmer on low about 15 minutes, until the water is absorbed. Let it stand covered 5 minutes, then fluff. Follow the package if it differs.
3. Cut the zucchini into ½-inch half-moons and the bell pepper into bite-size pieces. Toss with the cherry tomatoes, minced garlic, 1 tablespoon oil and ¼ teaspoon salt. Spread on the pan and roast 15 minutes.
4. Pat the cod (about 5 to 6 oz each) dry and place it among the vegetables. Brush with the remaining oil and season with the paprika, the remaining salt and the pepper.
5. Roast 10 to 14 minutes, depending on thickness, until the thickest part reaches 145°F and the fish is opaque and flakes easily.
6. Squeeze the lemon over the fish and vegetables and serve with the quinoa.

Estimated per serving (each recipe makes 2). Calculated from standard USDA ingredient values and rounded, so brands and portions will vary. Milk is assumed to be unsweetened almond milk and yogurt 2% plain Greek. This is general information, not medical or dietary advice.

Use a food thermometer: cook fish to 145°F, and chicken and turkey (including ground turkey) to 165°F. Cook eggs until firm. Refrigerate cooked food within 2 hours and eat it within 3 to 4 days; reheat it to 165°F. Wash produce, and rinse canned beans unless the recipe says otherwise. Times are estimates, so use the temperature and the visual cues. Check the labels for allergens in the products you buy.