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Baked Cod with Ratatouille and Quinoa
Baked Cod with Ratatouille and Quinoa

Baked Cod with Ratatouille and Quinoa
A nutritious dinner featuring baked cod served with a seasonal ratatouille and quinoa.
Baked Cod with Ratatouille and Quinoa
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 100
    g
     eggplant
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 100
    g
     quinoa
  • 10
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Baked Cod with Ratatouille and Quinoa
Instructions:
  1. Preheat the oven to 200°C.
  2. Chop the eggplant, zucchini, bell pepper, tomatoes, and onion into small cubes.
  3. Mince the garlic cloves.
  4. In a baking dish, combine the chopped vegetables and garlic. Drizzle with olive oil, and season with salt and black pepper. Mix well.
  5. Place the cod fillet on top of the vegetables. Drizzle a little olive oil over the fish and season with salt and pepper.
  6. Bake in the preheated oven for about 25-30 minutes until the cod is cooked through and the vegetables are tender.
  7. Meanwhile, rinse the quinoa under cold water. Cook according to package instructions.
  8. Once cooked, fluff the quinoa with a fork and mix in chopped basil.
  9. Serve the baked cod with ratatouille over a bed of quinoa.
Nutrition Per Serving 757 g Per 100g
Energy 468 kcal 62 kcal
Protein 40 g 5.3 g
Fibre 8 g 1.1 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 50 g 6.6 g
Fat 18 g 2.4 g
  • 200
    g
     cod fillet
  • 100
    g
     eggplant
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 100
    g
     quinoa
  • 10
    g
     basil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Chop the eggplant, zucchini, bell pepper, tomatoes, and onion into small cubes.

Mince the garlic cloves.

In a baking dish, combine the chopped vegetables and garlic. Drizzle with olive oil, and season with salt and black pepper. Mix well.

Place the cod fillet on top of the vegetables. Drizzle a little olive oil over the fish and season with salt and pepper.

Bake in the preheated oven for about 25-30 minutes until the cod is cooked through and the vegetables are tender.

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

Once cooked, fluff the quinoa with a fork and mix in chopped basil.

Serve the baked cod with ratatouille over a bed of quinoa.

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