Créé avec l’IA
Lemon-Baked Cod with Cucumber Tomato Quinoa Relish
40 min 521 kcal par portion Moyen
Ingrédients
4 Portions
- Raw cod fillets800 g
- Dry quinoa240 g
- Water480 ml
- Cucumber, diced400 g
- Tomatoes, diced500 g
- Fresh lemon juice60 ml
- Extra virgin olive oil45 ml
- Fresh parsley, chopped20 g
- Garlic, minced12 g
- Salt5 g
- Ground black pepper1 g
Instructions
- 1
Preheat the oven to 200°C (400°F). Lightly coat a baking dish with 5 ml of the olive oil.
- 2
Rinse the quinoa thoroughly under cold running water. Place it in a saucepan with 480 ml water and 1 g of the salt. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, or until the water is absorbed.
- 3
Remove the quinoa from the heat and let it rest, covered, for 5 minutes. Fluff it with a fork and allow it to cool slightly.
- 4
Arrange the cod fillets in the prepared baking dish. Combine 30 ml lemon juice, 15 ml olive oil, the minced garlic, 2 g salt, and the black pepper. Spoon the mixture evenly over the cod.
- 5
Bake the cod for 12–16 minutes, depending on thickness, until it is opaque, flakes easily with a fork, and reaches an internal temperature of 63°C (145°F).
- 6
In a large bowl, combine the cooked quinoa, diced cucumber, diced tomatoes, and chopped parsley.
- 7
Whisk together the remaining 30 ml lemon juice, 25 ml olive oil, and 2 g salt. Pour the dressing over the quinoa mixture and toss gently to make the relish.
- 8
