Grilled Cod and Quinoa

Grilled Cod and Quinoa
Serves 2

This is a lovely fresh idea to use up frozen cod fillets sitting in your freezer, or that half-packet of quinoa staring at you from the pantry. Add a few fresh ingredients and you have yourself a tasty, healthy dish in less than 20 minutes.

2 x 120g skinless cod fillets
2 tsp olive oil
65g quinoa
1 TB miso paste
½ large avocado, diced
juice of 1 lime
small handful coriander
freshly ground black pepper
120g cherry tomatoes, halved
chopped coriander, extra to garnish

Preheat the oven to 180°C / 355°F.

Place the cod fillets onto a greased baking sheet and season with salt. Brush with a little olive oil and bake in the preheated oven for approximately 15 minutes until flaky and done. (If you are cooking the fish from frozen, you may have to increase the time to 20 minutes.)

In the meantime, cook the quinoa according to packet instructions. Just before all the water has evaporated from the pan, stir in the miso paste and continue to cook the quinoa until done. Taste to season and set aside to keep warm.

Place the avocado, lime juice and coriander into a mini food processor and blitz well. Season with salt and freshly ground black pepper.

Serve the warm quinoa topped with the grilled fish and cherry tomatoes. Spoon the avocado sauce over and season the dish with salt and freshly ground black pepper before garnishing with additional coriander – and tucking in!

Calories per serving = 389Cal

Macros per serving

  • Fats 19g
     of which saturates        6g
  • Carbs 22g
     of which sugars            5g
  • Fibre 6g
  • Protein 28g


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