We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Baked Cod with Herbed Quinoa and Roasted Vegetables
Baked Cod with Herbed Quinoa and Roasted Vegetables

Baked Cod with Herbed Quinoa and Roasted Vegetables
A nutritious dinner featuring baked cod, herbed quinoa, and a medley of roasted vegetables.
Baked Cod with Herbed Quinoa and Roasted Vegetables

This meal provides a balanced intake of protein, carbohydrates, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 300
    g
     cod fillet
  • 150
    g
     quinoa
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 100
    g
     cherry tomatoes
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Baked Cod with Herbed Quinoa and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Place the cod fillet on a baking sheet lined with parchment paper.
  3. Drizzle with olive oil and season with salt and black pepper.
  4. Bake for 20-25 minutes until the fish is cooked through.
  5. Meanwhile, rinse the quinoa under cold water and cook according to package instructions.
  6. Chop zucchini, bell pepper, and cherry tomatoes. Toss with olive oil, salt, and pepper.
  7. Spread vegetables on a baking sheet and roast in the oven for 15-20 minutes.
  8. Finely chop parsley and garlic. Mix with cooked quinoa and a squeeze of lemon juice.
  9. Serve the baked cod on a bed of herbed quinoa with roasted vegetables on the side.
Nutrition Per Serving 1000 g Per 100g
Energy 2500 kcal 250 kcal
Protein 150 g 15.0 g
Fibre 30 g 3.0 g
Salt 2 g 0.2 g
Sugar 20 g 2.0 g
Carbohydrates 300 g 30.0 g
Fat 100 g 10.0 g
  • 300
    g
     cod fillet
  • 150
    g
     quinoa
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 100
    g
     cherry tomatoes
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Place the cod fillet on a baking sheet lined with parchment paper.

Drizzle with olive oil and season with salt and black pepper.

Bake for 20-25 minutes until the fish is cooked through.

Meanwhile, rinse the quinoa under cold water and cook according to package instructions.

Chop zucchini, bell pepper, and cherry tomatoes. Toss with olive oil, salt, and pepper.

Spread vegetables on a baking sheet and roast in the oven for 15-20 minutes.

Finely chop parsley and garlic. Mix with cooked quinoa and a squeeze of lemon juice.

Serve the baked cod on a bed of herbed quinoa with roasted vegetables on the side.

Contact About
Privacy Policy Terms of Service Sitemap