Mediterranean Baked Cod with Quinoa and Vegetable Medley

Instructions

1. 1

   Preheat oven to 375°F (190°C).

2. 2

   Rinse the cod fillets under cold water and pat dry with paper towels. Place them in a shallow baking dish.

3. 3

   In a small bowl, mix 2 tablespoons of olive oil, lemon juice, minced garlic, oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour the mixture over the cod fillets, ensuring they are well coated.

4. 4

   Bake the cod in the preheated oven for 20-25 minutes, or until it flakes easily with a fork.

5. 5

   While the cod is baking, rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.

6. 6

   Chop the cherry tomatoes, zucchini, red bell pepper, and red onion into bite-sized pieces.

7. 7

   In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped vegetables and sauté for 8-10 minutes, until tender.

8. 8

   Stir the cooked quinoa into the skillet with the vegetables, add the remaining salt and pepper, and cook for an additional 2 minutes.

9. 9

   Serve the baked cod over the quinoa and vegetable medley, garnished with chopped parsley.