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Portuguese Spiced Cod over Quinoa Pilaf with Roasted Pepper-Baby Green Salad

Ingredients (1 serving):

  • 85 gr Cod fillets (High protein serving)
  • 60g Baby lettuce
  • 1 Roasted red pepper
  • 60 gr Pre-cooked multicoloured quinoa
  • 3 Tbsp of olive oil 
  • 9 gr garlic
  • 1 Bunch of parsley
  • 9 ml Red wine vinegar
  • 9.5g Portuguese spice blend (paprika, ginger, lemon peel, oregano, sea salt, cardamom, garlic, onion, piri piri, smoked hickory flavour, sunflower oil, sweet paprika, brown sugar)

Cook the cod

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In a medium pan (nonstick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with ½ the spice blend and S&P. Add the fillets* to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside in a warm spot.

Warm the quinoa

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While the fish cooks, using a knife, poke a small hole in the bag of quinoa; microwave, 1 to 1.5 minutes, until warm. Transfer to a bowl, add ½ the garlic (roughly chop all before adding) and a drizzle of olive oil; season with the remaining spice blend and S&P to taste.

Mise en place

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While the fish continues to cook, finely chop the roasted red pepper. Pick the parsley leaves off the stems and roughly chop the leaves.

Make the vinaigrette

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In a bowl, combine the roasted peppers, remaining garlic, vinegar, ½ the parsley and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste.

Plate your dish

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In a large bowl, combine the lettuce and remaining parsley. Drizzle with ½ the vinaigrette and toss to combine thoroughly; season with S&P to taste. Divide the quinoa between your plates. Top with the cod and salad. Drizzle the cod with as much of the remaining vinaigrette as you’d like.

Bon appétit!

source: Good food.ca